boil'd up on the
fire with a little oyster-liquor, the spices on it, and herbs round
about it on the dish, run it over with sauce, either with sweet
sallet oyl, or good beaten butter, and broil the milt or spawn by it
self.

_To roast a Carp._

Take a live carp, draw and wash it, and take away the gall, and
milt, or spawn; then make a pudding with some grated manchet, some
almond-paste, cream, currans, grated nutmeg, raw yolks of eggs,
sugar, caraway-seed candied, or any peel, some lemon and salt, make
a stiff pudding and put it through the gills into the belly of the
carp, neither scale it, nor fill it too full; then spit it, and
roust it in the oven upon two or three sticks cross a brass dish,
turn it and let the gravy drop into the dish; being finely roasted,
make sauce with the gravy, butter, juyce of orange or lemon, some
sugar, and cinamon, beat up the sauce thick with the butter, and
dish the carp, put the sauce over it with slices of lemon.

_Otherways._

Scale it, and lard it with salt eel, pepper, and nutmeg, then make a
pudding of some minced eel, roach, or dace, some sweet herbs, grated
bread, cloves, mace, nutmeg, pepper, salt, yolks of eggs, pistaches,
chesnuts, and the milt of the carp parboil'd and cut into dice-work,
as also some fresh eel, and mingle it amongst the pudding or farse.

_Sauces for Roast Carp._

1. Gravy and oyster liquor, beat it up thick with sweet butter,
claret wine, nutmeg, slices of orange, and some capers, and
give it a warm or two.

2. Beaten butter with slices of orange, and lemon, or the juyce of
them only.

3. Butter, claret-wine, grated nutmeg, selt, slices of orange,
a little wine-vinegar and the gravy.

4. A little white-wine, gravy of the carp, an anchove or two
dissolved in it, some grated nutmeg, and a little grated manchet,
beat them up thick with some sweet butter, and the yolk of an egg
or two, dish the carp, and pour the sauce on it.

_To make a Carp Pye a most excellent way._

Take carp, scale it and scrape off the slime, wipe it with a dry
clean cloth, and split it down the back, then cut it in quarters or
six pieces, three of each, and take out the milt or spawn, as also
the gall; season it with nutmeg, pepper, salt, and beaten ginger,
lay some butter in the pye bottom, then the carp upon it, and upon
the carp two or three bay-leaves, four or five blades of large mace,
four or five whole cloves, some blanched ch