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To dress Carp, Tench, and Cod’s Head.
and a dozen corns of allspice, tie them in a linen rag, a
bundle of sweet herbs, half a lemon, three anchovies, a
little onion chopped tine; season with pepper, salt, and
kian, to your liking; stew it for half an hour, then strain
it through a sieve into the pan you intend to put the fish
in. Let the carp be well cleaned and scaled, put them in
with the sauce, and stew them gently for half an hour;
then turn them, and stew them fifteen minutes longer;
put in with your fish some truffles and morels scalded,
pickled mushrooms, an artichoke-bottom, and about a
dozen large oysters, squeeze in the juice of half a lemon,
stew it five minutes; then put the carp in a dish, and
pour all the sauce over. Garnish with fried sippets, and
tiie roe of the fish, done thus: beat the roe up well with
tire yolks of two eggs, a little flour, a little lemon-peel
chopped fine, pepper, salt, and a little anchovy-liquor ;
have ready a pan of beef dripping boiling, drop the roe
in, to be about as big as a crown-piece, fry it of a light
brown, and put it round the dish, with oysters fried in
batter, and scraped horse-radish.
N. B. Stick your fried sippets in the fish.
You may fry the carp first, if you please, but the
above is the most modern way. If you are in a «reat
hurry, while the sauce is making, you may boil the fish
in spring water, half a pint of vinegar, "a little horse-
radish, and bay leaf; put the fish in a dish, and pour the
sauce over.
To fry Carp. First scale and gut them, wash them
clean, lay them in a cloth to dry, flour and fry them of
a light brown, fry toast, cut three-corner-ways, and
the roes ; when the fish is done, lay them on a coarse
cloth to drain. Let the sauce be butter and anchovies,
with the juice of lemon. Lay the carp in the dish, the
roes on each side, and garnish with fried toast and lemon.
Tench. Tench may be dressed the same way as carp.
To Uni a Cod’s Head. Set a fish-kettle on the fire, with
water enough to boil it, a good handful of salt, a pint of
vinegar, a bundle of sweet herbs, and a piece of horse-
radish : let it boil a quarter of an hour, then put in the
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