made Plain and Eafy. 
i6j 
If it wants any fait, you muft put fome in : then take the reft of 
the roe, and beat it up with the yolk of an egg, forne nutmeg, 
and a little lemon-peel cut fmall, fry them in frefh butter in little 
cakes, and fome pieces of bread cut three-corner-ways and fried 
brown. When the carp are enough take them up, pour your 
fauce over them, lay the cakes round the difh, with horfe-raddifh 
fcraped fine, and fried parfley. The reft lay on the carp, and 
the bread ftick about them, and lay round them, then fliced le¬ 
mon notched, and laid round the difh, and two or three pieces 
on the carp. Send them to table hot. 
The boiling of carp at all times is the beft way, they eat 
fatter and finer. The ftewing of them is no addition to the 
fauce, and only hardens the fifh and fpo.ils it. If you would have 
your fauce white, put in good fifti-broth inftead of bear, and 
white wine in the room of red wine. Make your broth with 
any fort of frefh fifti you have, and feafon it as you do gravy. 
To fry carp. 
FIRST fcale and gut them, wafh them dean, lay them in 
a cloth to dry, then flour them, and fry them of a fine light 
brown. Fry fome toaft cut three-corner-ways, and the roes ; 
when your fifh is done, lay them on a coarfe cloth to drain. 
Let your fauce be butter and anchovy, with the juice of lemon. 
Lay your carp in the difh, the roes on each fide, and garnifh 
with the fried toaft and lemon. 
To bake a carp . 
SCALE, wafh, and clean a brace of carp very well; take 
an earthen pan deep enough to lie cleverly in, butter the pan a 
little, lay in your carp \ feafon it with mace, cloves, nutmeg, and 
black and white pepper, a bundle of fweet-herbs, an onion, and 
anchovy ; pour in a bottle of white wine, cover itclofe, and let 
them bake an hour in a hot oven, if large ; if final], a lefs time 
will do them. When they are enough, carefully take them up 
and lay them in a difh; fet it over hot water to keep it hot, and 
cover it clofe, then pour all the liquor they were baked in into a 
faucepan ; let it boil a minute or two, then ft rain it, and add 
half a pound of butter rolled in flour. Let it boil, keep ftirring 
it, fqueeze in the juice of half a lemon, and put in what fait 
you want; pour the fauce 
and garnifh with lemon. 
uor, 
M 4 
To 
