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.

Carp broiled.

Take a full grown Carp, scale it, and scrape off the slime, then wipe it clean, draw it and wash out the blood, then steep it in White wine, Wine-Vinegar, with three or four Cloves of Garlick, large Mace, whole Cloves, gross Pepper, sliced Ginger and Salt; let it steep thus two hours and a half, then put a clear scoured Gridiron on a slow fire, and broil it thereon, baste it with some sweet Sallet Oyl, in which was infused Tyme, Sprigs of Rosemary, Par∣sley, sweet Majoram, and some few Bay∣leaves:

being broil'd enough, or near upon, boil up the ingredients it was steeped in for sauce, adding thereto some Oyster li∣quor; then dish it with the Spices on your Carp, and the Herbs round about, then run it over with drawn Butter.