To roast a Carp the best way.
Draw and wash him alive, taking out his Intrails, and with Lemon-juyce, Caro∣ways, grated Bread and Nutmeg, Currans, Cream, Almond-paste and Salt, make a Pud∣ding, and put it into its belly, insomuch that
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Draw and wash him alive, taking out his Intrails, and with Lemon-juyce, Caro∣ways, grated Bread and Nutmeg, Currans, Cream, Almond-paste and Salt, make a Pud∣ding, and put it into its belly, insomuch that
it may fill it full, the Pudding being put through the Gills, and fasten them: and when it is roasted, make sawce with what drops from it; adding the Juyce of Oranges, Ci∣namon, Sugar and Butter, and dish it up.