[ Otherways.]
Take a carp and scale it, scrape off the slime with a knife and wipe it clean with a dry cloth; then draw it, and wash the blood out with some claret wine into the pipkin where you stew it, cut it into quarters, halves, or whole, and put it into a broad mouthed pipkin or earthen-pan, put to it as much wine as water, a bundle of sweet herbs, some raisins of the sun, currans, large mace, cloves, whole cinamon, slic’t ginger, salt, and some prunes boiled and strained, put in also some strained bread or flour, and stew them all together; being stewed, dish the carp in a clean scowred dish on fine carved sippets, pour
the broth on the carp, and garnish it with the fruit, spices, some slic’t lemon, barberries, or grapes, some orangado or preserved barberries, and scrape on sugar.
[ Otherways.]
Do it as before, save only no currans, put prunes strained, beaten pepper, and some saffron.
[ To stew a Carp seven several ways.]
1. Take a carp, scale it, and scrape off the slime, wipe it with a dry cloth, and give it a cut or two cross the back, then put it a boiling whole, parted down the back in halves, or quarters, put it in a broad mouthed pipkin with some claret or white-wine, some wine-vinegar, and good fresh fish broth or some fair water, three or four blades of large mace, some slic’t onions fryed, currans, and some good butter; cover up the pipkin, and being finely stewed, put in some almond-milk, and some sweet herbs finely minced, or some grated manchet, and being well stewed, serve it up on fine carved sippets, broth it, and garnish the dish with some barberries or grapes, and the dish with some stale manchet grated and sears’d, being first dryed.
2. For the foresaid broth, yolks of hard eggs strained with some steeped manchet, some of the broth it is stewed in, and a little saffron.
3. For variety of garnish, carrots in dice-work, some raisins, large mace, a few prunes, and marigold flowers, boil’d in the foresaid broth.
4. Or leave out carrots and fruit, and put samphire and capers, and thicken it with French barley tender boil’d.