25 



anchovy sauce, or grated horseradish boiled in stock or 

 bouillon. 



Jack, tench, barbel, trout and eels are equally good this 

 way. 



Carp with Oyster Force-meat. 



When you have thoroughly scaled and cleaned your carp 

 rub in some salt two hours previous to your stuffing ; for 

 which take l dozen oysters with some flesh of another 

 carp, and inince them together, then take some crumb of 

 bread soaked in milk and squeezed out, five eggs, a suffi- 

 cient quantity of butter, some chopped lemon-peel, onion 

 or eschalot and parsley, seasoned with pepper and salt ; 

 make up this altogether for your stuffing, and add thereto 

 1^ dozen whole oysters, then stuff your carp and sew it up. 

 Put at the bottom of your baking dish some slices of ba- 

 con, seasoned with slices of two onions, some cloves, whole 

 pepper and alspice, then place your fish in and bake it to 

 a nice brown. Make a good ragout of the milt and roe, 

 with a few oysters and some mushrooms ; pour this over 

 the fish when dished up for table. 



Jack and tench are fine this way. 



