lighter and more watery than trout, grayling, jack, perch, 

 and eels ; and the latter do not require to remain so long 

 in the salt as the former. I conceive the different species 

 of food, the colder state of the water from the greater 

 depth, with the exertion requisite to obtain food, produces 

 a firmer flesh. 



In all choice for carp, if the Spiegel carp can be ob- 

 tained, it is the best. 



Carp boiled blue. 



Draw the carp, do not scale it, but clean it well, split it 

 in half, then cut it into pieces large enough for serving up, 

 lay them on a dish, and pour over each piece, on the scale 

 side, some scalding vinegar ; have only sufficient water in 

 your stew-pan or kettle to cover your fish, into which put 

 two or three onions, with cloves, some whole pepper, with 

 alspice and a good handful of salt. When the water boils 

 lay the pieces in, so that the scales are undermost, with the 

 roe or milt at top ; then pour in the vinegar, and let it boil 

 for half an hour, taking care to skim it well whilst boiling. 

 When done place the fish in the dish carefully, with the 

 scales uppermost and the roe or milt at top ; garnish with 

 some slices of lemon and parsley, serve up to it white 



