the carp.

Sometimes for the foresaid carp use grapes, barberries,
gooseberries, and horse-raddish, _&c._

_To make a Bisque of Carps._

Take twelve handsome male carps, and one larger than the rest, take
out all the milts, and flea the twelve small carps, cut off their
heads, take out their tongues, and take the fish from the bones,
then take twelve large oysters and three or four yolks of hard eggs
minc'd together, season it with cloves, mace, and salt, make thereof
a stiff searse, add thereto the yolks of four or five eggs to bind,
and fashion it into balls or rolls as you please, lay them into a
deep dish or earthen pan, and put thereto twenty or thirty great
oysters, two or three anchoves, the milts & tongues of the twelve
carps, half a pound of fresh butter, the liquor of the oysters, the
juyce of a lemon or two, a little white wine, some of the corbolion
wherein the great carp is boil'd, & a whole onion, so set them a
stewing on a soft fire, and make a soop therewith. For the great
carp you must scald, draw him, and lay him for half an hour with
other carps heads in a deep pan, with as much white wine vinegar as
will cover and serve to boil him & the other heads in, then put
therein pepper, whole mace, a race of ginger, slic't nutmeg, salt,
sweet herbs, an onion or two slic't, & a lemon; when you have boiled
the carps pour the liquor with the spices into the kettle where you
boil him, when it boils put in the carp, and let it not boil too
fast for breaking, after the carp hath boil'd a while put in the
heads, and being boil'd, take off the liquor and let the carps and
the heads keep warm in the kettle till you go to dish them. When you
dress the bisk take a large silver dish, set it on the fire, lay
therein slices of French bread, and steep it with a ladle full of
the corbolion, then take up the great carp and lay him in the midst
of the dish, range the twelve heads about the carp, then lay the
fearse of the carp, lay that into the oysters, milts, and tongues,
and pour on the liquor wherein the fearse was boil'd, wring in the
juyce of a lemon and two oranges, and serve it very hot to the
table.

_To make a Bisk with Carps and other several Fishes._

Make the corbolion for the Bisk of some Jacks or small Carps boil'd
in half white-wine and fair spring-water; some cloves, salt, and
mace, boil it down to jelly, strain it, and keep it warm for to
scald the bisk; then take four carps, four tenches, fou