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

close; when you serve them hot lay on the spices and herbs all about it, with the slic't lemons, oranges, and their peels, and run it over with sweet sallet oyl, (or none) but some of the liquor it is soust in. Or marinate the carp or carps without sweet herbs for hot or cold, only bay-leaves, in all points else as is abovesaid; thus you may marinate soles, or any other fish, whether sea or fresh-water fish. Or barrel it, pack it close, and it will keep as long as sturgeon, and as good. _To broil or toast a Carp divers ways, either in sweet Butter or Sallet Oyl._ Take a carp alive, draw it, and wash out the blood in the body with claret wine into a dish, put to it some wine vinegar and oyl, then scrape off the slime, & wipe it dry both outside & inside, lay it in the dish with vinegar, wine, oyl, salt, and the streight sprigs of rosemary and parsley, let it steep there the space of an hour or two, then broil it on a clean scowred gridiron, (or toast it before the fire) broil it on a soft fire, and turn it often; being finely broil'd, serve it on a clean scowred dish, with the oyl, wine, and vinegar, being stew'd on the coals, put it to the fish, the rosemary and parsley round the dish, and some about the fish, or with beaten butter and vinegar, or butter and verjuyce, or juyce of oranges beaten with the butter, or juyce of lemons, garnish the fish with slices of orange, lemon, and branches of rosemary; boil the milt or spawn by it self and lay it in the dish with the Carp. Or make sauce otherways with beaten butter, oyster liquor, the blood of the carp, grated nutmeg, juyce of orange, white-wine, or wine vinegar boil'd together, crumbs of bread, and the yolk of an egg boiled up pretty thick, and run it over the fish. _To broil a Carp in Staffado._ Take a live carp, scale it, and