l62 THE COMPLETE ANGLER. [?A*T L 



Take a Carp, alive if possible, scour him, and rub him clean 

 with water and salt, but scale him not : then open him, and 

 put him with his blood and his liver, which you must save 

 wtien you open him, into a small pot or kettle; then take 

 sweet-marjoram, thyme, and parsley, of each half a handful ; a 

 sprig of rosemary, and another of savory ; bind them into two 

 or three small bundles, and put them to your Carp, with four 

 or rive whole onions, twenty pickled oysters, and three an- 

 chovies. Then pour upon your Carp as much claret-wine as 

 will only cover him ; and season your claret well with salt, 

 cloves, and mace, and the rinds of oranges and lemons. That 

 done, cover your pot and set it on a quick fire, till it be suf- 

 ficiently boiled : then take out the Carp, and lay it with the 

 broth into the dish, and pour upon it a quarter of a pound of 

 the best fresh butter, melted and beaten with half a dozen 

 spoonfuls of the broth, the yolks of two or three eggs, and 

 some of the herbs shred : garnish your dish with lemons, and 

 so serve it up, and much good do you ! DR. T. 



