5. Or no fruit, but keep the order aforesaid, only adding sweet marjoram, stripped tyme, parsley, and savory, bruise them with the back of a ladle, and put them into the broth.
6. Otherways, stewed oysters to garnish the carp, and some boil’d bottoms of artichocks, put them to the stewed oysters or skirrets being boil’d, grapes, barberries, and the broth thickned with yolks of eggs strained with some sack, white wine, or caper liquor.
7. Boil it as before, without fruit, and add to it capers, carrots in dice-work, mace, faggot of sweet herbs, slic’t onions chopp’d with parsley, and boil’d in the broth then have boil’d colliffowers, turnips, parsnips, sparagus, or chesnuts in place of carrots, and the leire strained with yolks of eggs and white wine.
[ To make French Herb Pottage for Fasting Days.]
Take half a handful of lettice, as much of spinage, half as much of Bugloss and Borrage, two handfuls of sorrel, a little parsley, sage, a good handful of purslain, half a pound of butter, some pepper and salt, and sometimes, some cucumbers.
[ Other Broth or Pottage of a Carp.]
Take a carp, scale it, and scrape off the slime, wash it, and wipe it with a clean cloth, then draw it, and put it in a broad mouthed pipkin that will contain it, put to it a pint of good white or claret wine, and as much good fresh fish broth as will cover it, or as much fair water, with the blood of the carp, four or five blades of large mace, a little beaten pepper, some slic’t onions, a clove or two, some sweet herbs chopped, a handful of capers, and some salt, stew all together, the carp being well stewed, put in some almond paste, with some white-wine, give it a warm or two with some stewed oyster-liquor, & serve it on French bread in a fair scowr’d dish, pour on the liquor, and garnish it with dryed grated manchet.
[ To dress a Carp in Stoffado.]
Take a carp alive, scale it, and lard it with a good salt eel, steep it in claret or white-wine, in an earthen pan, and put to it some wine-vinegar, whole cloves, large mace, gross pepper, slic’t ginger, and four or five cloves of garlick, then have an earthen pan that will contain it, or a large pipkin, put to it some sweet herbs, three or four sprigs of rosemary, as many of time and sweet marjoram, two or three bay-leaves and parsley, put the liquor to it into the pan or pipkin wherein you will stew it, and paste on the cover, stew it in the oven, in an hour it will be baked, then serve it hot for dinner or supper, serve it on fine carved sippets of French bread, and the spices on it, with herbs, slic’t lemon and lemon peel; and run it over with beaten butter.