3. Butter, claret-wine, grated nutmeg, selt, slices of orange, a little wine-vinegar and the gravy.
4. A little white-wine, gravy of the carp, an anchove or two dissolved in it, some grated nutmeg, and a little grated manchet, beat them up thick with some sweet butter, and the yolk of an egg or two, dish the carp, and pour the sauce on it.
[ To make a Carp Pye a most excellent way.]
Take carp, scale it and scrape off the slime, wipe it with a dry clean cloth, and split it down the back, then cut it in quarters or six pieces, three of each, and take out the milt or spawn, as also the gall; season it with nutmeg, pepper, salt, and beaten ginger, lay some butter in the pye bottom, then the carp upon it, and upon the carp two or three bay-leaves, four or five blades of large mace, four or five whole cloves, some blanched chesnuts, slices of orange, and some sweet butter, close it up and bake it, being baked liquor it with beaten butter, the blood of the carp, and a little claret wine.
For variety, in place of chesnuts, use pine apple-seeds, or bottoms of artichocks, gooseberries, grapes, or barberries. Sometimes bake great oysters with the carp, and a great onion or two; sometimes sweet herbs chopped, or sparagus boiled.
Or bake it in a dish as you do the pye.
To make paste for the pie, take two quarts and a pint of fine flour, four or five yolks of raw eggs, and half a pound of sweet butter,[E] boil the butter till it be melted, and make the paste with it.
[ Paste for a Florentine of Carps made in a dish or patty-pan.]
Take a pottle of fine flour, three quarters of a pound of butter, and 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.