The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.

Carproasted with an excellent Sauce.

Take a Carp whilst living, draw and wash it, removing the Gall, Milt or Spawn; having so done, make a pudding of Al∣mond Paste, grated Manchet, Currans, Cream, grated Nutmeg, raw yolks of Eggs, Carraway-seed, candied Lemon-Pill, and Salt, make it stiff, and put it through the Gills into the Carps belly. You must roast it in an Oven upon two or three cross sticks over a brass Pan, turn it and let the Gravy drop into the Pan till roasted enough: put to it, when disht, a sauce made of White wine or Claret, the Gravy of the Carp, a couple of Anchovies dissolved therein, Nutmeg and Manchet grated, beat them up thick with some sweet Butter, and the

yolk of an Egg or two, pour this sauce on your Fish.

Otherways you may take a large live Carp, and when it is scaled and drawn, make a little hole in the belly, and with the Pudding aforesaid, force his belly full, then put it on a spit, having stitcht the hole up close: when it is enough dish it on Sippets, adding to the Gravy, which you must carefully save, some Oyster liquor and drawn Butter; your lair ought to be pretty thick: then garnish your dish with small Fish fryed, as Smelts, Roches, Gud∣geons, &c. as also some shell-Fish stew'd or fryed.