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

the kettle where you boil him, when it boils put in the carp, and let it not boil too fast for breaking, after the carp hath boil'd a while put in the heads, and being boil'd, take off the liquor and let the carps and the heads keep warm in the kettle till you go to dish them. When you dress the bisk take a large silver dish, set it on the fire, lay therein slices of French bread, and steep it with a ladle full of the corbolion, then take up the great carp and lay him in the midst of the dish, range the twelve heads about the carp, then lay the fearse of the carp, lay that into the oysters, milts, and tongues, and pour on the liquor wherein the fearse was boil'd, wring in the juyce of a lemon and two oranges, and serve it very hot to the table. _To make a Bisk with Carps and other several Fishes._ Make the corbolion for the Bisk of some Jacks or small Carps boil'd in half white-wine and fair spring-water; some cloves, salt, and mace, boil it down to jelly, strain it, and keep it warm for to scald the bisk; then take four carps, four tenches, four perches, two pikes, two eels flayed and drawn; the carps being scalded, drawn, and cut into quarters, the tenches scalded and left whole, also the pearches and the pikes all finely scalded, cleansed, and cut into twelve pieces, three of each side, then put them into a large stewing-pan with three quarts of claret-wine, an ounce of large mace, a quarter of an ounce of cloves, half an ounce of pepper, a quarter of an ounce of ginger pared & slic't, sweet herbs chopped small, as stripped time, savory, sweet marjoram, parsley, rosemary, three or four bay-leaves, salt, chesnuts, pistaches, five or six great onions, and stew all together on a quick fire. Then stew a pottle of oysters the greatest you can get, parboil them in their own liquor, cleanse them from the dregs, and wash them in