- Section: Carp Stewed.
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Dress the Carp and take out the Milt, put it in a Dish with the Carp, take out the Gall, then save the blood, and scotch with your knife the back of the Carp. If the Carp be large, take a quart of Claret, or White-wine, four or five blades of large Mace, ten Cloves, two large races of Ginger sliced, two sliced Nutmegs, with the tops of Time, Marjoram, Savory, and Parsley chopped very small, four great Onions whole, three or four Bay-leaves, and some Salt; Stew them all together with the Wine when the liquor boils: Put in the Carp, with a quarter of a pound of sweet Butter; being stew'd enough, take a large Dish, and laying the Carp therein, pour the Sawce thereon with the Spices; lay on sliced Lemon, with some of the peel cut small, and run it over with beaten Butter; Garnish the Dish with Manchet grated and searced, and carved | | 130 sippets laid round the Dish. You may for variety, the Carp being sealed, garnish the body with stewed Oisters, some fried in white Butter, some in green, made by the juice of Spinnage.