158 
THE CARP OR TENCH. 
the paste ; bat with a small hook, and a very slight wrist 
stroke, the nibbling fish may be probably struck ; or if he is 
not effectually hooked, the fineness of the stroke will 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 oh 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 carp 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 
of the best fresh butter, melted and beaten with a half a 
dozen spoonsful of the broth, the yolks of two or three egg s, 
and some of the herbs shred ; garnish your dish with lemons, 
and so serve it up, and much good do you.” 
