-

Egerton
128

To Dresse a Carp

Take a Carp & Scale him while hee is alive & cut him athwart the
taile upon the side to make the blood com out, Save the blood & put it
& your Liver into your Stew pan, Let your pan be Just fitt for your fish; &
when it is Redy put him Into the pan, & put to It a quart of Clarret
wine & Anchovis A Nutmeg quartered & Some whole Mace & 2
Races of Ginger Sliced Salt & a Bundell of Sweet herbs & 2 onions
Sliced & pild, So boyle it & cut Sippits to Lay all over the dish
& wn the Carp is Redy put Into It halfe a ^li of very of very
good Butter, & Shake it In the Liquor till it be melted, take out
the Bundell of herbs, & pour it all ove the Carp & Sippits with good
Store of Slices of Leamon, to garnish both the fish & the dish
also use Som Barberries /

To Dresse Pike Tench or Carp

You must have either of these Fishes a Live &
let blood about the Loer fin; Let the blood run Jut warm
Vinegar, & Stir the blood yt it do not clott together, yn cut the fish
doun the Back & afterwards, & afterwards In handsome pieces
& Lay ym In warm Vinegar till you dish it; yn take as much
Clarret of wine as will Cover your fish, having these things redy
with 3 or 4 Shallots pild & cut In pieces, a Race or 2 of Ginger
Scrapt tt cut an old Onion A nutmeg cut In pieces A Bundell
of Sweet herbs, yn with Some Salt put all together & boyle it, you must
be carefull yt you do not breake the gall, keep all the Intraills of
the fish & boyle it, & wn all is Ready take it up, have a Chafeing
dish redy with Coles & Lay your fish In It yn take out the Milt Liver
& Garlick & all the other things, Leave only the Liquor Cleane, yn
mix the Innards & put ym Into the Liquor wth the blood with a spooefull
or 2 of the Chippings of Bread sifted, being boyld before a quarter
of an hour; put In 1/2 a ^li of very good Butter, & Some Slices of Leamon
& Shake it till it be thick, Lay some Sippits in your dish, & pour the same
all over your dish & serve it up hott. If it be a Carp you must rub of
the Scales with Salt before you Let it Blood /