juice, and finely cut lemon-peel ; mix all together with a 

 few bread-crumbs, and put it into scallop-shells and either 

 bake them, or do them before the fire in a Dutch oven. 



Carp, stewed. 



Scale and clean your carp, wash out the blood with a 

 little vinegar, which save ; cleanse the fish with salt water, 

 then split and cut it into pieces, which fry with the roe or 

 milt until pardone, place the whole when nicely brown into 

 the stew-pan, then add the vinegar and blood, two or three 

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

 salt, lemon-peel, and a slice or two of lemon, close the lid, 

 and let it stew gradually, taking care to skim it well ; when 

 done take out some of the liquor and season with eschalot 

 and Chili vinegar, soy, anchovies and ketchup, thickened 

 with a little flour, add two or three glasses of port wine and 

 serve it up for table ; garnish with toast sippets. 



Tench fried, and Caper Sauce. 



To take off the slime you must scald the fish, then care- 

 fully clean it and take out the gills, wash it in spring water 



D2 



