OBSERVATIONS OF THE CARP 



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 Rose- 

 mary, 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 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. 



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