APPENDIX. C. 339 



Pearch a la Maitre d' Hotel. 



Prepare and cook your fish as above ; then put twenty tablespoons- 

 ful of melted butter in a stew-pan, and when it is upon the point of 

 boiling, add a quarter of a pound of Maitre d'Hotel butter, and pour 

 the sauce over the fish, which dress on a dish without a napkin. 



Small Pearches en water souchet. 



Cut four small fishes in halves, having previously taken ofi" all the 

 scales, and proceed precisely as for Flounders en water souchet. 



Small Pearches frits au heurre. 



Scale and well dry six Pearches, and make incisions here and there 

 on each side of them ; then put a quarter of a pound of butter into a 

 saute-pan, season your fishes with pepper and salt, put them in the 

 saute-pan and fry them gently, turning them carefully ; when done, 

 dress them on a napkin, garnish with parsley, and serve without sauce. 



In my opinion, they are much better cooked in this way than boiled 

 or stewed ; large fish may also be done this way, but they require more 

 butter, and must cook very slowly. 



HOW TO COOK CARP. 



Izadk Waltori's receipt. 



But first, I will tell you how to make this Carp, that is so curious 

 to be caught, so curious a dish of meat as shall make him worth all 

 your labor and patience. And though it is not without some trouble 

 and charges, yet it will recompense both. Take a Carp — alive if 

 possible ; scour him, and rub him clean with water and salt, but scale 

 him not ; then open him, and put him with his blood and liver, which 

 you must save when you open him, into a small pot or kettle ; then 

 take sweet marjoram, thyme, or parsley, of each a handful ; a sprig 

 of rosemary, and mother-of-savory ; bind them into two or three 

 small bundles, and put them to your Carp, with four or five whole 

 onions, twenty pickled oysters, and three anchovies. Then pour upon 

 your Carp as much claret wine as will only cover him ; and season 

 your claret well with salt, cloves and mace, and the rind of oranges 

 and lemons. That done, cover your pot, and set it on a quick fire 

 till it be sufficiently boiled. Then take out the Carp, and lay it with 



