arge pipkin, put to it some sweet herbs,
three or four sprigs of rosemary, as many of time and sweet
marjoram, two or three bay-leaves and parsley, put the liquor to it
into the pan or pipkin wherein you will stew it, and paste on the
cover, stew it in the oven, in an hour it will be baked, then serve
it hot for dinner or supper, serve it on fine carved sippets of
French bread, and the spices on it, with herbs, slic't lemon and
lemon peel; and run it over with beaten butter.

_To hash a Carp._

Take a carp, scale, and scrape off the slime with your knife, wipe
it with a dry cloth, bone it, and mince it with a fresh water eel
being flayed and boned; season it with beaten cloves, mace, salt,
pepper, and some sweet herbs, as tyme, parsley, and some sweet
marjoram minced very small, stew it in a broad mouthed pipkin, with
some claret wine, gooseberries, or grapes, and some blanched
chesnuts; being finely stewed, serve it on carved sippets about it,
and run it over with beaten butter, garnish the dish with fine
grated manchet searsed, and some fryed oysters in butter, cockles,
or prawns.

Sometimes for variety, use pistaches, pine-apple-seeds, or some
blanch't almonds stew'd amongst the hash, or asparagus, or artichock
boil'd & cut as big as chesnuts, & garnish the dish with scraped
horse-radish, and rub the bottom of the dish in which you serve the
meat, with a clove or two of garlick. Sometimes mingle it with some
stewed oysters, or put to it some oyster-liquor.

_To marinate a Carp to be eaten hot or cold._

Take a carp, scale it, and scrape off the slime, wipe it clean with
a dry cloth, and split it down the back, flour it, and fry it in
sweet sallet oyl, or good clarified butter; being fine and crisp
fryed, lay it in a deep dish or earthen pan, then have some white or
claret wine, or wine-vinegar, put it in a broad mouthed pipkin with
all manner of sweet herbs bound up in a bundle, as rosemary, tyme,
sweet marjoram, parsley, winter-savory, bay-leaves, sorrel, and
sage, as much of one as the other, put it into the pipkin with the
wine, with some large mace, slic't ginger, gross pepper, slic't
nutmeg, whole cloves, and salt, with as much wine and vinegar as
will cover the dish, then boil the spices and wine with some salt a
little while, pour it on the fish hot, and presently cover it close
to keep in the spirits of the liquor, herbs, and spices for an hours
space; then have slic't lemons, lemon-peels, oran