ge and orange
peels, lay them over the fish in the pan, and cover it up close;
when you serve them hot lay on the spices and herbs all about it,
with the slic't lemons, oranges, and their peels, and run it over
with sweet sallet oyl, (or none) but some of the liquor it is
soust in.

Or marinate the carp or carps without sweet herbs for hot or cold,
only bay-leaves, in all points else as is abovesaid; thus you may
marinate soles, or any other fish, whether sea or fresh-water fish.

Or barrel it, pack it close, and it will keep as long as sturgeon,
and as good.

_To broil or toast a Carp divers ways, either in sweet Butter
or Sallet Oyl._

Take a carp alive, draw it, and wash out the blood in the body with
claret wine into a dish, put to it some wine vinegar and oyl, then
scrape off the slime, & wipe it dry both outside & inside, lay it in
the dish with vinegar, wine, oyl, salt, and the streight sprigs of
rosemary and parsley, let it steep there the space of an hour or
two, then broil it on a clean scowred gridiron, (or toast it before
the fire) broil it on a soft fire, and turn it often; being finely
broil'd, serve it on a clean scowred dish, with the oyl, wine, and
vinegar, being stew'd on the coals, put it to the fish, the rosemary
and parsley round the dish, and some about the fish, or with beaten
butter and vinegar, or butter and verjuyce, or juyce of oranges
beaten with the butter, or juyce of lemons, garnish the fish with
slices of orange, lemon, and branches of rosemary; boil the milt or
spawn by it self and lay it in the dish with the Carp.

Or make sauce otherways with beaten butter, oyster liquor, the blood
of the carp, grated nutmeg, juyce of orange, white-wine, or wine
vinegar boil'd together, crumbs of bread, and the yolk of an egg
boiled up pretty thick, and run it over the fish.

_To broil a Carp in Staffado._

Take a live carp, scale it, and scrape off the slime, wipe it clean
with a dry cloth, and draw it, wash out the blood, and steep it in
claret, white-wine, wine-vinegar, large mace, whole cloves, two or
three cloves of garlick, some slic't ginger, gross pepper, and salt;
steep it in this composition in a dish or tray the space of two
hours, then broil it on a clean scoured gridiron on a soft fire, &
baste it with some sweet sallet oyl, sprigs of rosemary, time,
parsley, sweet marjoram, and two or three bay-leaves, being finely
broil'd; serve it with the sauce it was steeped in,