THE COMPLETE ANGLER. 149 



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, "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. 



CHAPTER X. 



OBSERVATIONS OF THE BREAM, AND DIRECTIONS TO CATCH 

 HIM. 



THE BREAM Cyprinus Brama 



Piscator. THE Bream, being at a full growth, is a large and 

 stately fish. He will breed both in rivers and ponds ; but loves 

 best to live in ponds, and where, if he likes the water and air, 

 he will grow not only to be very large, but as fat as a hog. He 

 is by Gesner taken to be more pleasant, or sweet, than whole- 

 some. This fish is long in growing, but breeds exceedingly in 



* Lamb directs Carps to be cut in pieces, and stewed with white wine or 

 claret, seasoning them with salt, pepper, onions shred small, and capers, 

 together with some crusts of bread. It is done enough when the saucw 

 becomes thick. J. R. 



