CYPRINIDiE OK CAEPS. 367 



would prove an excellent dish served k la Walton, no 

 doubt. 



Take a carp, alive if possible, scotir and rub him clean with, 

 salt and water, 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, 

 and parsley, of each half a handfiil, a sprig of rosemary, and 

 another of savory.* Bind them in two or three 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 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 on a 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 may it do you ! 



Some buy only the head, for the sake of 'the false 

 tongue/ which enjoys a special reputation as a delicacy, 

 and also for being, according to Aldrovandi, decidedly 

 aphrodisiac; 'vim augendse Veneris habet,' as he has 

 convinced himself, he says, are also the tongues of tench 

 and ducks. For ourself, we should think them all 

 equally innocent of producing any such effects. Cy- 

 prinus' bile (a green colour used by painters) was for- 

 merly employed in medicine, but for what particular 

 diseases we do not remember to have read. 



Cyprinus Aukatus. 



There are many distinct species of carp besides the 

 cyprinus carpio, but amongst the number none are more 

 deserving of a brief notice than those lovely little Ori- 



# 



This is done to your hand at Naples, where a fasciculus of' 

 pot-herbs, ready mixed for the fish-stew, can be bought in the 

 market. 



N 3 



