158 



THE CARP OR TENCH. 



the paste; but with a small hook, and a very slignt wris 

 stroke, the nibbling fish may be probably struck ; or if he i 

 not effectually hooked, the fineness of the stroke wall not 

 alarm him, and he will return to the charge. Again, when 

 fishing for carp in rivers, it will be found that the habit ol 

 meeting the insects which pass down the stream, makes the 

 fish more on the alert to prevent their escape ; they take the 

 bait quicker in rivers for this reason, and they should there- 

 fore be struck much quicker." 



Walton prepares and dishes up this dainty fish in the fol- 

 lowing sufficiently luxurious style, to make the Angler or 

 reader smack his lips in anticipation. 



" But first, I will' tell you how to make this carp, that is so 

 curious to be caught, so curious a dish of meat as shall make 

 him worth all your labor and patience. And though it is not 

 without some trouble and charges, yet it will recompense 

 both. 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 liver, which you must save 

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

 sweet marjoram, thyme, or parsley, of each a handful ; a 

 sprig of rosemary, and mother-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 cai-p as much claret wine 

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

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

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

 ciently boiled. Then take out the carp and lay it with the 

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

 ;>f the best fresh butter, melted and beaten with a half a 

 dozen spoonsful 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 yo.n." 



