Light brown Sauce for Carp.
To the blood of the carp put thyme, parsley, onions, and anchovies; chop all these small, and put them together in a saucepan. Add half a pint of white wine, a quarter of a pint of elder vinegar, and a little tarragon vinegar: mix all these together, set the pan on the fire, and boil till it is almost dry. Mix some melted butter with the sauce, and pour it on the fish, being plain boiled.
Sauce for Carp and Tench.
Boil a pint of strong gravy drawn from beef, with three or four anchovies, a small bit of lemon-peel and horseradish, a little mushroom ketchup, and a great deal of black pepper. When boiled enough, strain it off, and when it is cold take off all the fat. Then add nearly half a pound of butter, well mixed with flour, to make it of a proper thickness. When it boils, add a cupful of red wine and a little lemon-juice.
White Sauce for Carp.
Boil half a pint of white wine, a quarter of a pint of elder vinegar, a little tarragon vinegar, half a pint of water, a bunch of sweet-herbs, an onion stuck with cloves, and some mace, till the goodness is out of the ingredients. Thicken with melted butter, the yolk of an egg beat, and a quarter of a pint of good cream.
Dutch Sauce for Carp or Tench.
Take six fine anchovies well washed and picked, put them in a stewpan, add to them four spoonfuls of vinegar, eight spoonfuls of water, one large onion sliced, two or three blades of mace, and four or five cloves. Let them stand one hour before the sauce is wanted; set them on the stove, and give them a boil up; strain the liquor into a clean stewpan; then add the yolks of four eggs well beaten; put to it some good thick melted butter; add half a pint of very nice thick cream. Mix all these well together; put it on a slow fire; stir it till it boils; season to your taste.
Carp Sauce, for Fish.
Put a little lean bacon and some slices of veal at the bottom of a stewpan, with three or four pieces of carp, four anchovies, an onion, two shalots, and tarragon, or any root to flavour to your taste. Let it remain over a very slow fire for half an hour, and, when it begins to thicken, or to stick to the pan, moisten it with a large glass of white wine, two spoonfuls of cullis, and the same quantity of broth. Skim and strain it through a sieve; it will want no salt.