with parsley, very fine, and mix them with butter, with 

 which fill your fish and sew it up ; them melt some butter, 

 and baste the fish all over, put it on the gridiron and baste 

 it continually until done, and then serve it up with sauce 

 Roberte or any other sauce piquante. 



Carp, to boil. 



Clean and scale your fish, raise the back-bone and rub 

 in some salt, then let it lie in some strong salted spring wa- 

 ter for two hours, after which wash it out in clear spring 

 water, then put it into boiling water, with a good handful 

 of salt, and let it boil from fifteen to twenty minutes, with 

 the milt or roe. Garnish with parsley and slices of lemon, 

 and serve up melted butter with fish-sauces for table. 



All fresh-water fish boiled as above become firm, and 

 are the better for table. 



Carp-Milt, to dress. 



It must be salted a little and boiled in vinegar, then cut 

 it into small pieces and add pepper, alspice, butter, lemon- 



