A Souties Of Carp

Clean two carps of middling size; or, if large, one will do ; butter a souties-pan, and sprinkle it with chopped shalot, parsley, a very little basil, pepper and salt, and a little Cayenne pepper; bone the carp, and cut it into thill collops; flat them, and put them on the souties-pan ; set them on a slow stove for a few minutes; then turn them, and let them stay for a few minutes longer; then put them round the dish ; scrape the herbs, etc. into a stewpan, put a little coulis, one glass of port wine, and a little anchovy essence; give it a boil up, squeeze a little lemon-juice in, and add a very little sugar; put the sauce in the middle of the dish.

N. B. If for meagre, make the sauce from the bones.

Carp Baked

Put stuffing into the carp, turn it round, and brush it over with egg; put plenty of bread crumbs over it; then drop oiled butter over the bread crumbs ; put it in a deep earthen dish, with a little stock, a few sliced onions, a few bay leaves, a little parsley, both sorts of marjoram, and a sprig or two of basil; put in half a pint of port wine, and three anchovies; put it in the oven; it will take an hour to bake; have the carp done a quarter of an hour before it is wanted, on account of having the liquor that it was baked in to make the sauce; put about an ounce of butter into a stewpan, and set it on the fire to melt; then put as much Hour as will dry it up; put in the liquor from the carp, give it a boil, and keep stirring it during the time it is on the fire ; when it has boiled, take it from the fire, and squeeze a lemon in ; put a little Cayenne pepper and a little sugar; put the carp on the dish, garnish with parsley, and send the sauce in a boat.

N.B. If the carp is tor a meagre day, put butter in the Stuffing instead of suet, and use water instead of stock; or fish stock, if convenient: observe this in all meagre dishes.

Matelot Of Carp

Scale and clean the carp, and put them into a stewpan, with a pint of stock, a pint of port wine, two dozen of button onions, half a pottle of mushrooms, and a faggot, with a few blades of mace tied up in it; set it on the stove to stew for half an hour; then put about half an ounce of butter into a stewpan, with chopped parsley, shalot, three or four anchovies, and a little stock; set the stewpan on the fire to boil for a short time, then put a little flour, and add the liquor from the carp ; put it on the fire to boil, and keep stirring it all the time; then rub it through a tammy-sieve, and put it to the carp, with about two dozen of oysters and liquor; (the oysters should be blanched first); squeeze in half a lemon, and garnish with croutons.