water, or as much as will cover it; put the
wine, water and vinegar, in a fair scowred pan or kettle, with a
handful of salt, a quarter of an ounce of large mace, half a
quartern of whole cloves, three slic'd nutmegs, six races of ginger
pared and sliced, a quarter of an ounce of pepper, four or five
great onions whole or sliced; then make a faggot of sweet herbs, of
the tops of streight sprigs, of rosemary, seven or eight bay-leaves,
6 tops of sweet marjoram, as much of the streight tops of time,
winter-savory, and parsley; being well bound up, put them into the
kettle with the spices, and some orange and lemon-peels; make them
boil apace before you put in the carp, and boil it up quick with a
strong fire; being finely boil'd and crisp, dish it in a large clean
scowred dish, lay on the herbs and spice on the carp, with slic't
lemons and lemon-peels, put some of the broth to it, and run it over
with beaten butter, put fine carved sippets round about it, and
garnish the dish with fine searsed manchet.

Or you may make sauce for it only with butter beat up thick, with
slices of lemon, some of the carp liquor, and an anchove or two, and
garnish the dish with beatten ginger.

Or take three or four anchoves and dissolve them in some white-wine,
put them in a pipkin with some slic't horse-raddish, gross pepper,
some of the carp liquor, and some stewed oyster liquor, or stewed
oysters, large mace, and a whole onion or two; the sauce being well
stewed, dissolve the yolks of three or four eggs with some of the
sauce, and give it a warm or two, pour it on the carp with some
beaten butter, the stewed oysters and slic't lemon, barberries, or
grapes.

_Otherways._

Dissolve three or four anchoves, with a little grated bread and
nutmeg, and give it a warm in some of the broth the carp was boiled
in, beat it up thick with some butter, and a clove of garlick, or
pour it on the carp.

Or make sauce with beaten butter, grape-verjuyce, white wine, slic't
lemon, juyce of oranges, juyce of sorrel, or white-wine vinegar.

_Or thus._

Take white or claret wine, put it in a pipkin with some pared or
sliced ginger, large mace, dates quartered, a pint of great oysters
with the liquor, a little vinegar and salt, boil these a quarter of
an hour, then mince a handful of parsley, and some sweet herbs, boil
it as much longer till half be consumed, then beat up the sauce with
half a pound of butter and a slic't lemon, and pour it on