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(4)
Cookery
To Stew a Brace of Carp the best way
Bleed your Carp in the throat keeping the blood stired with
a little Vinegar & Water. scale & wash them clean dry them
well take half a dram of Mace, a dram of Jamaica pepper
beat them to powder throw four or five Corns of black pepper into
the liquor, take 6 large Anchoveis wash them Cleane, a little
lemmon peel shred, and Onion two spoonfulls of Grated bread
it must be the Crust, a pint of red Wine half a pint of Water
& a little salt, mix the ingredients all together in the liquor, & put
them into a stew pan, let them stes gently & when one side is done
turn the other, put your soft row in when they almost done,
when quite done take them out of the sauce & keep them warm,
Strain the sauce thro' a fine sieve & put it into a Clean Stew
pan take three Ounces of fine freshe butter mixed with a little
flower, & keep it stirring till it boyls, then serve it up.

Sauce for a Codshead, Trout or any such fish
Boil the fish in Salt & water, with a bunch of sweet herbs, when
it is boild take a quantity of Liquor according to the bigness of the
fish & to six spoonfulls of the Liquor put half a pint of Claret,
3 Anchovies & a Nutmeg Sliced, set it on the fire. Stew it & when
it is well Stewed, strain it thro' a hair Seive, put to it some butter
& beat it together,

Sauce for Fish
Take of Wine & Water 1/2 a pint of each, 4 Spoonfulls of Vinegar
1 Oinion stuck with Cloves, some Mace, 4 Anchovies a large
peice of horsredish sliced, let them all Boyle together one third
away, then Strain it off, it will keep very well, use what quantity you
please to melt with Butter thickend with flower, you may make it
of either white Wine or red, add a small bunch of sweet herbs
when you use it. This Sauce will stew Carp.