The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

To stew a Carp.

TAke a living Carp, and knock him on the head; open him in the belly, take heed you break not the gall; pour in a little Vinegar, and wash out all the blood, stir it about with your hand, and preserve it: then have a pan or skillet, on the fire, with so much White wine as will almost cover your fish, put to it an Onion cut in the middle, a Clove or two of Garlick, a Race of Ginger sliced, a Nut∣meg quartered, a faggot or two of sweet herbs, three or four Anchovies; your Carp being cut out (as the Pike be∣fore) and rubbed all over with salt, when your Wine boils put him in, Cover him close, and let it stew up for about a quarter of an hour, then put in the blood and Vi∣negar, with a little Butter, so dish up your Carp upon yout Soope, and pour on your Lear, let your spawn, milt and Revet be laid over your Carp; you may thicken this Lear if you will, but it is generally eaten as a broth; so gar∣nish it with Lemmon, and strow the brims of the dish with beaten Ginger.