444 APPENDIX. 



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 the broth into the dish, and pour 

 upon it a quarter of a pound of the best fresh butter, melted and beaten 

 with a 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 to you. 



soyer's receipt for carp en matelote. 



Have your fish ready cleaned, and make four or five incisions on each 

 side ; then put two sliced onions, three sprigs of thyme and parsley, and 

 half-a-pint of port wine in a stew-pan, or small fish-kettle ; season the 

 fish with pepper and salt, lay it in a stew-pan, add four pints of broth, 

 and place it on a slow fire to stew for an hour (which will be sufficient 

 for a fish of five pounds' weight), or more, in proportion to the size ; 

 when done, dress it on a dish, without a napkin ; drain it well, and serve 

 a matelote sauce over it ; only use some of the stock from the fish 

 (having previously taken oft' all the fat) instead of plain broth, as directed 

 in that article. 



CARP X LA GENOISE. 



Prepare your fish as above, and lay it in your fish-kettle, with two 

 ounces of salt, half a bottle of port wine, two onions, two turnips, one 

 leek, one carrot (cut in slices), three bay-leaves, six cloves, two blades of 

 mace, and a sprig of parsley, cover the fish with white broth ; stew it 

 as before, dress it without a napkin, prepare a sauce Genoise and pour 

 over it. 



