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

six yolks of eggs, and work up the butter, eggs, and flour, dry them, then put to it as much fair spring water cold as will make it up into paste. _To bake a Carp otherways to be eaten hot._ Take a carp, scale it alive, and scrape off the slime, draw it, and take away the gall and guts, scotch it, and season it with nutmeg, pepper, and salt lightly, lay it into the pye, and put the milt into the belly, then lay on slic't dates in halves, large mace, orange, or slic't lemon, gooseberries, grapes, or barberries, raisins of the sun, and butter; close it up and bake it, being almost baked liquor it with verjuyce, butter, sugar, claret or white-wine, and ice it. Sometimes make a pudding in the carps belly, make it of grated bread, pepper, nutmegs, yolks of eggs, sweet herbs, currans, sugar, gooseberries, grapes, or barberries, orangado, dates, capers, pistaches, raisins, and some minced fresh eel. Or bake it in a dish or patty pan in cold butter paste. _To bake a Carp with Oysters._ Scale a carp, scrape off the slime, and bone it; then cut it into large dice-work, as also the milt being parboil'd; then have some great oysters, parboil'd, mingle them with the bits of carp, and season them together with beaten pepper, salt, nutmeg, cloves, mace, grapes, gooseberries, or barberries, blanched chesnuts, and pistaches, season them lightly, then put in the bottom of the pie a good big onion or two whole, fill the pye, and lay upon it some large mace and butter, close it up and bake it, being baked liquor it with white wine, and sweet butter, or beaten butter only. _To make minced Pies of Carps and Eels._ Take a carp being cleansed, bone it, and also a good fat fresh water eel, mince them together, and season them with pepper, nutmeg, cinamon, ginger, and salt, put to them some currans, caraway-seed, minced orange-peel, and the yolks of six or seven hard eggs minced also, slic't dates, and sugar; then lay some butter in