How to seeth a Carpe.
CVt the throat of your Carp, & saue the blood in a saucer, and take your Carpe and scoure him with Salt, take out the gal and the Guts, and leaue the Liuer and the fat in the belly of the Carp, set on your li∣cour, water and Salt to seeth him, and whē your licour seethes, put in your carp or euer he be dead, and take good heede for springing out of the Pan, for it is euer good to seethe fish quick, for it maketh the fish to eat hard.
Take the best of the broth and a little red Wine, good store of Vergious, new yest, with the blood of the Carp strained, and so put it in a Pipkin with Corance, whole Pepper, and boyle them altogither, put therto half a dish of sweet butter, and a lit∣tle time, and Barberies if you haue them,