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

parsley, sage, a good handful of purslain, half a pound of butter, some pepper and salt, and sometimes, some cucumbers. _Other Broth or Pottage of a Carp._ Take a carp, scale it, and scrape off the slime, wash it, and wipe it with a clean cloth, then draw it, and put it in a broad mouthed pipkin that will contain it, put to it a pint of good white or claret wine, and as much good fresh fish broth as will cover it, or as much fair water, with the blood of the carp, four or five blades of large mace, a little beaten pepper, some slic't onions, a clove or two, some sweet herbs chopped, a handful of capers, and some salt, stew all together, the carp being well stewed, put in some almond paste, with some white-wine, give it a warm or two with some stewed oyster-liquor, & serve it on French bread in a fair scowr'd dish, pour on the liquor, and garnish it with dryed grated manchet. _To dress a Carp in Stoffado._ Take a carp alive, scale it, and lard it with a good salt eel, steep it in claret or white-wine, in an earthen pan, and put to it some wine-vinegar, whole cloves, large mace, gross pepper, slic't ginger, and four or five cloves of garlick, then have an earthen pan that will contain it, or a large pipkin, put to it some sweet herbs, three or four sprigs of rosemary, as many of time and sweet marjoram, two or three bay-leaves and parsley, put the liquor to it into the pan or pipkin wherein you will stew it, and paste on the cover, stew it in the oven, in an hour it will be baked, then serve it hot for dinner or supper, serve it on fine carved sippets of French bread, and the spices on it, with herbs, slic't lemon and lemon peel; and run it over with beaten butter. _To hash a Carp._ Take a carp, scale, and scrape off the slime with your knife, wipe it with a dry cloth,