518. Carp, Tench, Perch, &C

Dry well with clean cloth, dredge with flour, fry them until they are brown. If the pure flavour of the fish is desired, they should be cooked as soon after being caught as possible, and as simply as above described; but if it is desired to make a dish, the fish may be placed after having been fried in a stewpan, with a gill of port wine, the same quantity of water, the juice of half a lemon, two dessert spoonfuls of walnut ketchup, half the quantity of mushroom ditto, or powder, sprinkle with cayenne pepper, an onion stuck with cloves, and a small horse-radish, from which the outer coat has been scraped: stew until the gravy is reduced to a rich thickness, remove the fish, strain the gravy as clear as possible, thicken it, and pour it over the fish; serve.

514. Stewed Carp

Three carp will make a dish; put them in a baking dish, out up in thin pieces a carrot, turnip, onion, celery, a faggot of sweet herbs, a bay leaf, a little mace, six cloves, whole pepper, some good second stock, six anchovies, half a pint of port wine, boil all this together, pour it over the carp while hot, put buttered paper over them, do them in the oven; when done strain off the stock from the fish and thicken it, strain it through a tammy, add a glass more port wine, season it with sugar, lemon juice, cayenne pepper, and salt.