Carp

Scale and gut your carp, then wash them clean, lay them in a cloth to dry, flour them, and fry them of a fine light brown. Take some crusts, cut tnree-corner ways, and fry them and the roes.. When your fish are done, lay them on a coarse cloth to drain, and prepare anchovy sauce, with the juice of lemon. Lay your carp on the dish, the roes on each side, and garnish with lemon and the fried toast.

Tench

Clean your fish, slit them along the backs, and with the point of your knife raise the flesh from the bone. Cut the skin across at the head and tail, strip it off, and take out the bone. Take another tench, and mince the flesh small, with mushrooms, cives, and parsley. Season them with salt, pepper, beaten mace, nutmeg, and a few savory herbs, minced small. Mix these well together, pound them in a mortar with crumbs of bread (in quantity about the size of two eggs) soaked in cream, the yolks of three or four eggs, and a piece of butter. When these have been well pounded, stuff your fish with it. Put clarified butter into a pan, set it over the fire, and when hot, flour your fish, and put them into the pan one by one. Having fried them till brown, take them up and lay in a coarse cloth before the fire to keep hot. Then pour all the fat out of the pan, put in a quarter of a pound of butter, and shake some flour into the pan. Keep it stirring with a spoon till the butter is a little brown, and then pour in half a pint of white wine. Stir them together, and pour in half a pint of boiling water, an onion stuck with cloves, a bundle of sweet herbs, and two blades of mace. Cover these close, and let them stew as softly as you can for a quarter of an hour ; then strain off the liquor, and put it into the pan again, adding two spoonfuls of ketchup, an ounce of truffles or morels, boiled tender in half a pint of water, a few mushrooms, and half a pint of oysters, clean washed in their own liquor. When you find your sauce is properly heated, and very good, put your tench into the pan, and make them quite hot; then take them out, lay them into the dish, and pour your sauce over them. Carp may be dressed in the same manner, as may tench in the manner above described for carp.

Eels

Make your eels very clean, cut them into pieces, and having seasoned them with pepper and salt, flour them and fry them. Let your sauce be plain melted butter and anchovy sauce; but be careful to drain them properly before you lay them in the dish.

Lampreys

Bleed them, and save the blood; wash them in hot water to take off the slime, and cut them in pieces. When nearly fried enough, pour out the fat, put in a little white wine, and give the pan a shake round. Season with pepper, sweet herbs, a few capers, a good piece of butter rolled in flour, and the blood. Shake the pan often, and cover close. Take them out as soon as enough, strain the sauce, and give it a quick boil. Then squeeze in a lemon, and pour it over the fish.

Mullets

Scale and gut them ; melt some butter, and pour it into a deep dish. Score the mullets across the back, and dip them into the butter. Then set on in a stewpan some butter, and let it clarify. Fry the mullets in it, and when they are enough, lay them on a warm dish. For sauce, anchovy and butter.

Herrings

Having scaled, washed, and dried your herrings properly, lay them separately on a board, and place them at the fire two or three minutes before they are wanted, which will prevent their sticking to the pan. Dredge your fish with flour ; and when your butter boils in the pan, put in your fish, a few at a time, and fry them over a brisk fire. As soon as sufficiently fried, set their tails up one against another in the middle of the dish, and fry a large handlul of parsley crisp; take it out before it loses its colour, lay it round them, and serve them up with parsley sauce in a boat. Some fry onions, lay them round the dish, and make onion sauce ; and others cut off the heads of the herrings after they are fried, chop them, and put them into a saucepan, with ale, pepper, sait, and an anchovy; they then thicken it with flour and butter, strain it, and put it into a sauce-boat.