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

bone it, and mince it with a fresh water eel being flayed and boned; season it with beaten cloves, mace, salt, pepper, and some sweet herbs, as tyme, parsley, and some sweet marjoram minced very small, stew it in a broad mouthed pipkin, with some claret wine, gooseberries, or grapes, and some blanched chesnuts; being finely stewed, serve it on carved sippets about it, and run it over with beaten butter, garnish the dish with fine grated manchet searsed, and some fryed oysters in butter, cockles, or prawns. Sometimes for variety, use pistaches, pine-apple-seeds, or some blanch't almonds stew'd amongst the hash, or asparagus, or artichock boil'd & cut as big as chesnuts, & garnish the dish with scraped horse-radish, and rub the bottom of the dish in which you serve the meat, with a clove or two of garlick. Sometimes mingle it with some stewed oysters, or put to it some oyster-liquor. _To marinate a Carp to be eaten hot or cold._ Take a carp, scale it, and scrape off the slime, wipe it clean with a dry cloth, and split it down the back, flour it, and fry it in sweet sallet oyl, or good clarified butter; being fine and crisp fryed, lay it in a deep dish or earthen pan, then have some white or claret wine, or wine-vinegar, put it in a broad mouthed pipkin with all manner of sweet herbs bound up in a bundle, as rosemary, tyme, sweet marjoram, parsley, winter-savory, bay-leaves, sorrel, and sage, as much of one as the other, put it into the pipkin with the wine, with some large mace, slic't ginger, gross pepper, slic't nutmeg, whole cloves, and salt, with as much wine and vinegar as will cover the dish, then boil the spices and wine with some salt a little while, pour it on the fish hot, and presently cover it close to keep in the spirits of the liquor, herbs, and spices for an hours space; then have slic't lemons, lemon-peels, orange and orange peels, lay them over the fish in the pan, and cover it up