THE CARP. 251 



Take a carp, alive if possible, scour him, and rub him 

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

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

 save when 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 five whole onions, twenty pickled oysters, 

 and three anchovies. 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 sufficiently boiled; then take out the carp, and 

 lay it with the broth in 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. 



