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

warm water from the grounds and shells, put them into a pipkin with three or four great onions peeled, then take large mace, and a little of their own liquor, or a little wine vinegar, or white wine. Next take twelve flounders being drawn and cleansed from the guts, fry them in clarified butter with a hundred of large smelts, being fryed stew them in a stew-pan with claret-wine, grated nutmeg, slic't orange, butter, and salt. Then have a hundred of prawns, boiled, picked, and buttered, or fryed. Next, bottoms of artichocks, boiled, blanched, and put in beaten butter, grated nutmeg, salt, white-wine, skirrets, and sparagus in the foresaid sauce. Then mince a pike and an eel, cleanse them, and season them with cloves, mace, pepper, salt, some sweet herbs minct, some pistaches, barberries, grapes, or gooseberries, some grated manchet, and yolks of raw eggs, mingle all the foresaid things together, and make it into balls, or farse some cabbidge lettice, and bake the balls in an oven, being baked stick the balls with pine-apple seeds, and pistaches, as also the lettice. Then all the foresaid things being made ready, have a large clean scowred dish, with large sops of French bread lay the carps upon them, and between them some tench, pearch, pike, and eels, & the stewed oysteres all over the other fish, then the fried flounders & smelts over the oysters, then the balls & lettice stuck with pistaches, the artichocks, skirrets, sparagus, butter prawns, yolks of hard eggs, large mace, fryed smelts, grapes, slic't lemon, oranges, red beets or pomegranats, broth it with the leer that was made for it, and run it over with beaten butter. _The best way to stew a Carp._ Dress the carp and take out the milt, put it in a dish with then carp, and take out the gall, then save the blood, and scotch the carp on the back with your knife; if the carp be eighteen inches, take a quart of claret or white wine, four or five blades of large mace, 10 cloves, two good races of