The accomplisht cook: or, The art & mystery of cookery

stew pan and set them over the fire, stir it and boil it thick; being boiled put it into a platter till it be cold, strain it again with a little rose-water, and serve it with sugar. _Otherways._ Blanch some almonds & beat them very fine to a paste with the boil'd pulp of a pike or capon, & crums of fine manchet, strain all together with sugar, and boil it to the thickness of an apple moise, then let it cool, strain it again with a little rose-water, and so serve it. _To make Blamanger in the Italian fashion._ Boil a Capon in water and salt very tender, or all to mash, then beat Almonds, and strain them with your Capon-Broth, rice flour, sugar, and rose-water; boil it like pap, and serve it in this form; sometimes in place of Broth use Cream. * * * * * * * * * SECTION XIII. or, The First Section for dressing of _FISH_. _Shewing divers ways, and the most excellent, for Dressing of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked,_ &c. _To Boil a Carp in Corbolion._ Take as much wine as water, and a good handful of salt, when it boils, draw the carp and put it in the liquor, boil it with a continual quick fire, and being boiled, dish it up in a very clean dish with sippets round about it, and slic't lemon, make the sauce of sweet butter, beaten up with slic't lemon and grated nutmeg, garnish the dish with beaten ginger. _To boil a Carp the best way to be eaten hot._ Take a special male carp of eighteen inches, draw it, wash out the blood, and lay it in a tray, then put to it some wine-vinegar and salt, put the milt to it, the gall being taken from it; then have three quarts of white wine or claret, a quart of white wine vinegar, & five pints of fair water, or as much as will cover it; put the wine, water and vinegar, in a fair scowred pan or kettle, with