218 



THE COMPLETE ANGLER. 



[PART i. 



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 into the dish, and pour upon it a 

 quarter of a pound of the best fresh buter, 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! 



Shepperton Deep. Earbel fishing. 



