CHAP. IX. THE COMPLETE ANGLER. 



course shall be of the Bream, which shall not prove so 

 tedious; and therefore I desire the continuance 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 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 savoury ; 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. 



an ox's back-bone ; green-pease ; and red or black cherries, with the 

 stones taken out. 



Fish with strong tackle very near the bottom and with a fine 

 grass, or gut, next the hook; and use a goose-quill float. Never at- 

 tempt to angle for the Carp in a boat ; for they will not come 

 near it. 



It is said there are many Carp in the Thames, westward of Lon- 

 don ; and that, about February, they retire to the creeks in that ri- 

 ver; in some of which, many above two feet long have been taken 

 with an angle. Angler's sure Guide, 179, 



Carp live the longest out of water of any fish. It is a common 

 practice in Holland, to keep them alive, for three weeks or a month, 

 by hanging them in a cool place, with wet mos in a net, and feed- 

 ing them with bread and milk. 



