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Classic
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page 51
it well, and dish it neatly upon a fish-plate, in the center, and garnish the
dish with horse-radish scraped, (as done for roast beef,) or with fried smelts
or gudgeons, and with slices of lemon round the rim.
The sauce to be melted butter, with and without anchovy; or shrimp or lobster
sauce in different basons.--See sauce, No. 31, or 32.
To boil Carp.
Take a brace of large carp, scale them, and slit the tails, let them bleed into
about half a pint of red wine, with half a nutmeg grated; (keep it stirring, or
the blood will congeal) then gut and wash them very clean; boil the roes first,
and then the carp, as you would do any other fish, then fry them; fry some
sippets cut corner-ways; and lastly, dip some large oysters in batter, and fry
them also of a fine brown.
For the sauce, take two anchovies, a piece of lemon-peel, a little horse-radish,
and a bit of onion, boil these in water till the anchovies are wasted; strain
the liquor into a clean saucepan, and, as you like it, add oysters stewed, a
lobster cut small, (without the spawn,) crawfish, or shrimps; set it over the
fire, and let it boil; then take near a pound of butter, roll a good piece in
flour, put it into your saucepan with the liquor, with what other ingredients
you intend, and boil all together, till it is GAP IN TEXT. Type: . Extent:
several words good thickness; then pour in the
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