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

lemon, and lemon-peel, run it over with beaten butter, and garnish the dish with dryed grated bread. _Another most excellent way to stew a Carp._ Take a carp and scale it, being well cleansed and dried with a clean cloth, then split it and fry it in clarified butter, being finely fryed put it in a deep dish with two or three spoonfuls of claret wine, grated nutmeg, a blade or two of large mace, salt, three or four slices of an orange, and some sweet butter, set it on a chafing dish of coals, cover it close, and stew it up quick, then turn it, and being very well stew'd, dish it on fine carv'd sippets, run it over with the sauce it was stewed in, the spices, beaten butter, and the slices of a fresh orange, and garnish the dish with dry manchet grated and searsed. In this way you may stew any good fish, as soles, lobsters, prawns, oysters, or cockles. _Otherways._ Take a carp and scale it, scrape off the slime with a knife and wipe it clean with a dry cloth; then draw it, and wash the blood out with some claret wine into the pipkin where you stew it, cut it into quarters, halves, or whole, and put it into a broad mouthed pipkin or earthen-pan, put to it as much wine as water, a bundle of sweet herbs, some raisins of the sun, currans, large mace, cloves, whole cinamon, slic't ginger, salt, and some prunes boiled and strained, put in also some strained bread or flour, and stew them all together; being stewed, dish the carp in a clean scowred dish on fine carved sippets, pour the broth on the carp, and garnish it with the fruit, spices, some slic't lemon, barberries, or grapes, some orangado or preserved barberries, and scrape on sugar. _Otherways._ Do it as before, save only no currans, put prunes strained, beaten pepper, and some saffron. _To stew a Carp seven several ways._ 1. Take a carp, scale it, and scrape off the slime, wipe it with a dry