After they are dressed, slit them on the top, melt some butter, and endore your Carp with it, put it on the gridiron, and broyl it with∣out scails, make a sauce with butter, parsley, chibol, a drop of verjuice and vinegar, all well seasoned and stoved with broth taken out of another pot, or with pease porridge. Then take some turnips, cut them in two, after they are whitened, flowre them and fry them; after they are fryed, put them into a pot with some water or pease porridge, and when they are sod and seasoned, stove your bread, and garnish it with your carps, turnips, and with capers, then serve.
If you doe not put in turnips, you may gar∣nish with mushrums, or cut sparagus, and with the Omelets of Carps.