How To Fry Carp

When the carp are gutted and scaled, lay them in a cloth to dry. Then flour them and lay them again in a cloth to dry. Afterwards fry them till they are of a light brown, and lay them on a coarse cloth to drain. Fry slices of bread cut into triangular pieces, or three cornerways, together with the roes. Lay the carp in the dish, with the roes on each side, and garnish the dish with the fry'd bread and lemon. The sauce must be anchovy and butter, with the juice of lemon.

How To Stew Carp

Take a brace of carp, scale and gut them. Then let them and the rows be washed in a pint of good stale beer, to preserve the blood. After wards put a little salt into some water, and boil the carp. While this is doing strain the beer, and put it to a pint of red wine, with an onion stuck with cloves, a bundle of sweet herbs, an anchovy, some whole pepper, a little piece of horse-radish, half a nutmeg bruised, two or three blades of mace, and a bit of lemon-peel of the size of a fix pence. Put these into a sauce-pan, cover them close, and let them boil gently for a quarter of an hour. Then strain the liquor, beat half the hard roe to pieces, and put it therein, with a quarter of a pound of fresh butter, two or three spoon fuls of catchup, and a spoonful of mushroom pickles; boil it again till it is thick enough for sauce;, then take the reft of the roe, and beat it up with the yolk of an egg, some nutmeg, and a little lemon-peel cut small; make it into little cakes, and fry them; as also dices of bread cut triangular, or three cornerways. When the carp are enough, take them up and pour the sauce over them, laying the cakes round the dish with scraped horse-radish, and fry'd parsley. Put what remains on the carp, and lay the bread round them. Likewise notch slices of lemon, and lay round the dish, as well as two or three pieces on the carp. This dish must be sent up hot to the table.

How To Bake Carp

Take a brace of carp, and let them be scaled, wash'd and cleaned. Then take an earthen-pan large enough to hold them without crushing, butter it and lay in the carp. Afterwards put in a bundle of sweet herbs, an onion, an anchovy, whole pepper, with nutmeg, cloves, and mace; pour a bottle of white wine over all, and cover the pan close. Send it to the oven, and if the carp are large, bake it for an hour: if small, a less time will serve. When they are enough, take them up, and lay them on a dish, taking care not to break them. Then set the dish over hot water, and cover it close. This done, pour the liquor the carp were baked in, into a sauce-pan; when it has boiled a little, {train it, and take off all the fat; put it into the sauce pan again, with half a pound of butter rolled in flour. Stir it about till it boil, and then squeeze into it the juice of half a lemon, adding as much salt as is thought necessary. Pour this sauce over the carp, lay the roes round about it, and garnish with lemon.