164 FISHING GOSSIP. 



are seldom carried out to the letter, they superin- 

 tended the operation themselves. One of the party 

 proposed that some or all of the onions might be 

 omitted, and that the claret should be qualified with 

 an equal part of Madeira ; but these amendments were 

 overruled by the more enthusiastic Waltonians, though 

 subsequently at dinner it was unanimously acknow- 

 ledged that they might have been passed with advan- 

 tage. Premising that it is not without some trouble 

 or charge, but will recompense both, Walton gives 

 his recipe thus : 



" 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 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 

 lish, and pour upon it a quarter of a poitnd 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. DK. T." 



None of the many able and inquisitive Waltonian 



