the stirring beat it with the stick from the one side of the pan
to the other, and when it is as thick as pap, take it from the fire,
and put it in a fair platter, when it is cold lay three slices in a
dish, and scrape on sugar.

_Blamanger otherways._

Take a capon or a pike and boil it in fair water very tender, then
take the pulp of either of them and chop it small, then take a pound
of blanched almonds beat to a paste, beat the pulp and the almonds
together, and put to them a quart of cream, the whites of ten eggs,
and the crumbs of a fine manchet, mingle all together, and strain
them with some sugar and salt, put them in a clean broad stew pan
and set them over the fire, stir it and boil it thick; being boiled
put it into a platter till it be cold, strain it again with a little
rose-water, and serve it with sugar.

_Otherways._

Blanch some almonds & beat them very fine to a paste with the boil'd
pulp of a pike or capon, & crums of fine manchet, strain all
together with sugar, and boil it to the thickness of an apple moise,
then let it cool, strain it again with a little rose-water, and so
serve it.

_To make Blamanger in the Italian fashion._

Boil a Capon in water and salt very tender, or all to mash, then
beat Almonds, and strain them with your Capon-Broth, rice flour,
sugar, and rose-water; boil it like pap, and serve it in this form;
sometimes in place of Broth use Cream.

* * * * *
* * * *

SECTION XIII.

or,

The First Section for dressing of _FISH_.

_Shewing divers ways, and the most excellent,
for Dressing of Carps, either Boiled, Stewed, Broiled,
Roasted, or Baked,_ &c.

_To Boil a Carp in Corbolion._

Take as much wine as water, and a good handful of salt, when it
boils, draw the carp and put it in the liquor, boil it with a
continual quick fire, and being boiled, dish it up in a very clean
dish with sippets round about it, and slic't lemon, make the sauce
of sweet butter, beaten up with slic't lemon and grated nutmeg,
garnish the dish with beaten ginger.

_To boil a Carp the best way to be eaten hot._

Take a special male carp of eighteen inches, draw it, wash out the
blood, and lay it in a tray, then put to it some wine-vinegar and
salt, put the milt to it, the gall being taken from it; then have
three quarts of white wine or claret, a quart of white wine vinegar,
& five pints of fair