340 APPENDIX. C. 



the broth into the dish, and pour upon it a quarter of a pound of the 

 best fresh butter, melted and beaten with a half-a-dozen spoonsful oi 

 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 to you. 



Soyer's Receipt for Carp en matelote, 



Have your fish ready cleaned, and make four or five incisions on 

 each side ; then put two sliced onions, three sprigs of thyme and pars- 

 ley, and half-a-pint of port wine in a stew-pan, or small fish-kettle ; 

 season the fish with pepper and salt, lay it in the stew-pan, add four 

 pints of broth, and place it on a slow fire to stew for an hour which 

 will be sufficient for a fish of five pounds weight or more, in propor- 

 tion to the size ; when done, dress it on a dish, without a napkin ; 

 drain it well, and serve a matelote sauce over it ; only use some of the 

 stock from the fish, having previously taken off all the fat, instead of 

 plain broth, as directed in that article. 



Carp a la Genoise. 



Prepare your fish as above, and lay it in your fish-kettle, with two 

 ounces of salt, half a bottle of port wine, two onions, two turnips, one 

 leek, one carrot, cut in slices, three bay-leaves, six cloves, two blades 

 of mace, and a sprig of parsley, cover the fish with white broth ; stew 

 it as before, dress it without a napkin, prepare a sauce Genoise and 

 pour over it. 



Slewed Carp a la Marquise. 



Cook the fish as above, and when done, dress it on a dish without a 

 napkin, and have ready the following sauce : put twenty tablespoonsful 

 of white sauce in a stew-pan, reduce it over a fire until rather thick, 

 then add a gill of whipt cream, two tablespoonsful of capers, and two 

 of chopped gherkins ; pour over the fish, then sprinkle two tablespoons- 

 ful of chopped beet-root over it, and serve. 



Carp with caper sauce. 



Cook the fish as above, and dress it without a napkin ; then put 

 twenty-five tablespoonsful of melted butter into a stew-pan, and when 



