CARP. 2 1 



have acquired a flavour, broil it over a brisk fire, and 

 serve it with caper sauce. 



Fried. Split the fish by the back, flour it, as also 

 the roe, and fry it quickly in good lard or oil. Fried 

 carp's roes make a savoury dish, to prepare which let 

 the roes be thoroughly cleaned, and having boiled some 

 water, with a little vinegar and salt, put them into it, 

 and simmer them for two or three minutes; take them 

 out, let them drain very dry, and dip them in a light 

 batter; fry them of a good colour, and serve them up 

 with fried parsley. 



German mode. Cut a carp into pieces, and put 

 it into a saucepan, with salt, pepper, and some spice, 

 a few slices of onion, and one or two bottles of beer, so 

 as to cover it; stew this over a brisk fire, until about 

 half-a-pint only of the liquor remains, and serve it 

 with its sauce. 



Stewed. Put into a saucepan equal quantities of 

 French or Port wine and water; add a little mace, some 

 fine herbs, some young onions, whole pepper, and salt, 

 and a little scraped horse-radish ; put in the carp, 

 cover the saucepan, and let it boil very gently for at 

 least an hour ; take out the carp, and drain them, and 

 into another saucepan put a pint of wine, two chopped 

 anchovies, an onion, a little lemon-juice, a quarter of a 

 pound of butter rubbed in flour, a little cream, and half 

 a pint of the liquid in which the carp were first boiled ; 

 boil these together for a few minutes, then add the 

 yolks of two eggs mixed with cream, and the juice of 

 half a lemon ; after this, put the fish upon a dish, and 

 pour the sauce over them, quite hot. To stew roes of 

 carp, simmer for some time, over a slow fire, some 



