164 FISHING GOSSIP. 
are seldom carried out to the letter, they superin- 
tended the operation themselves. One of the party 
proposed that some or all of the onions might be 
omitted, and that the claret should be qualified with 
an equal part of Madeira ; but these amendments were 
overruled by the more enthusiastic Waltonians, though 
subsequently at dinner it was unanimously acknow- 
ledged that they might have been passed with advan- 
tage. Premising that it is not without some trouble 
or charge, but will recompense both, Walton gives 
his recipe thus :— 
“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 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 ona 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.”’ 
None of the many able and inquisitive Waltonian 
