wrap it up in a small linnen cloth, and seeth it in a pot with wine, salt, peper, cloves, o∣nion, fine herbs, and let the sauce be reduced to a short one; after it is well sod, unwrappe it, and cut it into very thin slices, then serve it dry, or with some sauce.
10. Melts of carp fryed.
Cleanse them well, and whiten them in water, and dry them, when you will serve, flowre and fry them; when they are fried, serve with salt and orange.
11. Melts with ragoust.
Whiten them in water, and put them in a dish with a drop of white wine, well season∣ed with butter, salt, a bundle of herbs, pe∣per, some juice of mushrums, a few capers and anchovies; after the sauce is allayed, serve with orange or lemon juice, and nut∣megge.
12. Liver of Lotte.
Take it out of the fish, and put it into a dish with very fresh butter, a few of fine herbs, parsley minced very small, mushrums also small, of the best of your broths, minced capers, and an anchovie, when it is well sod, and the sauce allayed, serve.
Another way.
Fry it, if you will, and serve it with salt, juice of orange, or of lemon.
13. Gelee of fish.
Take some scailes of Carp, half a dosen of Tenches, three pints of white wine, seeth all