THE COMPLETE ANGLER. 



discourse shall be of the bream, which shall not 

 prove so tedious, and therefore I desire the con- 

 tinuance of your attention. 



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 

 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 hand- 

 ful, 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 ancho- 

 vies. 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 quar- 

 ter 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 ! 



