156 THE COMPLETE ANGLER. 



curious to be cauglit, 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 handful, a sprig of rosemary, 

 and another of savory, bind them into two or three small bun- 

 dles, 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 sea- 

 son 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. 



