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To stew Carp flourish flourish flourish flourish
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scale and gut your carp and wash the blood out of their Bellies
with Vinegar then flour them well and fry them in Butter till
they are thoro'ly hot, then put them into your stewing Pan with
a Pint of Claret, 2 anchovies, an Onion stuck with 3 or 4 Cloves,
2 or 3 Blades of mace, a bunch of sweet herbs, and a pound of
fresh Butter, put them over a slow fire, 3 quarters of an hour will
do them, then take your fish up and put them in your Dish,
serve them in and if your sauce is not thick enough boil it a
Little Longer then strain it over your Carp - this is a very
good way to stew Eels, only Cut them in pieces and not fry them
Garnish with horseradish and Lemon

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To make a Tansey to Bake
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Take 20 Eggs but 8 Whites, beat the Eggs very well and strain
them into a quart of thick Cream one Nutmeg and 3 Naples
Biscuits grated as much juice of spinage with a sprig or 2 of
Tansey as will make it as green as grass - sweeten it to your
taste then butter your Dish very well well, and set it into an
Oven no hotter than for Custards, watch it and as soon as it
is done take it out of the Oven, and turn it into a Dye Plate,
scrape sugar and squese Orange upon it --- Garnish the dish
with Orange and Lemon, and serve it up

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