[ To broil a Carp in Staffado.]
Take a live carp, scale it, and scrape off the slime, wipe it clean with a dry cloth, and draw it, wash out the blood, and steep it in claret, white-wine, wine-vinegar, large mace, whole cloves, two or three cloves of garlick, some slic’t ginger, gross pepper, and salt; steep it in this composition in a dish or tray the space of two hours, then broil it on a clean scoured gridiron on a soft fire, & baste
it with some sweet sallet oyl, sprigs of rosemary, time, parsley, sweet marjoram, and two or three bay-leaves, being finely broil’d; serve it with the sauce it was steeped in, boil’d up on the fire with a little oyster-liquor, the spices on it, and herbs round about it on the dish, run it over with sauce, either with sweet sallet oyl, or good beaten butter, and broil the milt or spawn by it self.
[ To roast a Carp.]
Take a live carp, draw and wash it, and take away the gall, and milt, or spawn; then make a pudding with some grated manchet, some almond-paste, cream, currans, grated nutmeg, raw yolks of eggs, sugar, caraway-seed candied, or any peel, some lemon and salt, make a stiff pudding and put it through the gills into the belly of the carp, neither scale it, nor fill it too full; then spit it, and roust it in the oven upon two or three sticks cross a brass dish, turn it and let the gravy drop into the dish; being finely roasted, make sauce with the gravy, butter, juyce of orange or lemon, some sugar, and cinamon, beat up the sauce thick with the butter, and dish the carp, put the sauce over it with slices of lemon.
[ Otherways.]
Scale it, and lard it with salt eel, pepper, and nutmeg, then make a pudding of some minced eel, roach, or dace, some sweet herbs, grated bread, cloves, mace, nutmeg, pepper, salt, yolks of eggs, pistaches, chesnuts, and the milt of the carp parboil’d and cut into dice-work, as also some fresh eel, and mingle it amongst the pudding or farse.
[ Sauces for Roast Carp.]
1. Gravy and oyster liquor, beat it up thick with sweet butter, claret wine, nutmeg, slices of orange, and some capers, and give it a warm or two.
2. Beaten butter with slices of orange, and lemon, or the juyce of them only.