Carp Poulpeton. 



Cut off all the flesh of the carp, add one third suet and 

 mince them fine together; then take some crumb of bread 

 soaked in milk and pressed out, an onion, some lemon-peel 

 and parsley chopped fine, seasoned with pepper and salt ; 

 mix these altogether and form it into filets, which fry light- 

 ly in butter, then lay them in white coulis or stock gravy. 

 In the mean time boil the roe and milt, which, when done, 

 cut into small pieces and fry in butter, then add some 

 brown coulis well seasoned, place all in a dish and garnish 

 with the tails of crayfish or hot lobster cut in pieces with 

 morels or small mushrooms, then finish in a slow oven and 

 serve it up hot for table. 



Jack and tench are good this way. 



Carp a la Pole 



Clean your carp and wash out the blood with a little 

 vinegar, split it and cut it into pieces, then wash them in 

 water. Take two quarts of wine and water, three whole 

 onions stuck with cloves, some whole pepper, alspice, a 

 small piece of cinnamon, a head of celery, two parsley-roots, 

 two bay leaves, some salt and a lemon cut into slices, put 



