162 THE COMPLETE ANGLER 



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 labour 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 his liver, which 

 you must save when you open him, into a small pot 

 or kettle ; then take sweet marjoram, thyme, and 

 parsley, of each half a handful, a sprig of rosemary, 

 and another 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 rinds 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 the broth into the dish, and 

 pour upon it a quarter of a pound of the best fresh butter, 

 melted and beaten with half a dozen spoonfuls of the 

 broth, the yolks of two or three eggs, and some of the herbs 

 shred ; garnish your dish with lemons, and so serve it 

 up, and much good do you. DR. T. 



