The Compleat ^Angler 



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. 



" '* 



168 



