350 FISHES AND PISHING. • 



fresh water enough barely to cover the fish ; place the 

 sliced onions over the fish, put on the lid and let it 

 simmer very gently till the fish is done ; meantime 

 take the yolks of four eggs, beat up, a good quantity of 

 parsley chopped very fine, add to these a little of the 

 liquor the fish was simmered in, beat all well toge- 

 ther ; and as the mixing goes on, add the juice of two 

 lemons, previously squeezed out and strained very 

 gradually, or it will cause the egg to curdle. Take 

 up the fish with the onions upon it, in a deep dish, 

 and pour the mixture of e^g, lemon-juice, &c., over 

 it; this they eat cold for breakfast — it will keep 

 good a week. The quantities here are for two mo- 

 derate-sized diamond plaice. 



To dress a hrace of Carp. — Kill the carp, scale and 

 cleanse them immediately ; save the blood, and if 

 they are tolerably large, take a quart of claret or 

 port wine, a pint of veal or beef stock, six cloves, one 

 nutmeg sliced, a piece of cinnamon broken-up, a 

 small quantity of pepper and salt, a good-sized sprig 

 of thyme, and sweet marjoram, one onion, two or 

 three pieces of fresh lemon -peel ; put these, with the 

 blood, all into a stew-pan, without the fish; cover close, 

 and as soon as it simmers put in the carp and cover 

 again ; place the stew-pan on a very clear slow fire, so 

 as only to simmer ; when the skin of the carp begins 

 to crack, take out the fish, and keep it hot. Then 



