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them together in your stew-pan on the fire. Then blue 

 your carp with vinegar, and when the stew boils place the 

 head-pieces at bottom, the middle pieces next, and the tail 

 at top, with the roe or milt; place the fish so that scale and 

 scale lie together ; then let it boil quickly and skim it well. 

 When this is done, melt a good-sized piece of butter, add 

 a piece of sugar the size of a walnut, mix the blood with 

 it, and add it to the fish, which finish boiling. Take out 

 your fish, pass all through a tamis over the fish, and serve 

 up the onions and slices of lemon with it. 



Carp boiled with small Onions. 



Scale and clean your carp ; make up your pot of half 

 vinegar and half water, enough to well cover the fish, sea- 

 son with pepper, bay-leaves, cloves and salt ; peel some 

 small onions and boil them in part of the liquor, when done 

 serve up the fish and smother it with them. 



Carp, to broil. 



Clean and scale your carp, lay it in salt for one hour, 

 then well dry it with a cloth, chop some eschalots or onions 



D 



