and scale ; wash and dry them ; dredge them well with flour ; fry them in lard, or dripping, until of a light brown ; then put them into a saucepan with gravy, port wine, and a little water if requisite ; add a table-spoonful of browning, the same of walnut ketchup, and cayenne pepper to taste. Stick an onion all over with cloves ; add it and two bay leaves✪ Carp or Tench to the rest of the ingredients. Stew gently over a slow fire until the gravy is reduced to a sufficient quantity to cover the fish when they are served ; take the fish out and place carefully upon the dish for table ; pnt the gravy CAR CAR 113 again upon the fire, and thicken with it flour and butter ; boil fora few minutes, and stain it over the fish. A sprig of myrtle placed in the mouth of each fish forms a pretty garnish. CARP to Fry. — Split a carp at the back, flatten the back bone, and marinate it about two hours, with a glass of vinegar and water, parsley, shalots, a clove of garlic, two of spices, thyme, whole pepper, and salt✪ Carp to Fry ; drain and flour it over, fry on a smart fire and serve with fried parsley. CARPETS to Clean. — Take up the carpet, and let it be well beaten ; then laid down, and brushed on both sides with a hand brush, turn it the right side upwards, and scour it with ox gall, and soap and water, very clean, and dry it with linen cloths ; then lay it on grass, or hang it up to dry. Newly-cut grass is much better than tea-leaves for sweeping carpets, Tea leaves destroy the colours. CARPETS Soiled. — Beat all the dust out. Then take 2 gallons of water, y, lb. of soft soap, well dissolved in it, and 4 ozs. of liquid ammonia. Dip in it a flannel, and rub the carpet well with it, and afterwards with a dry doth. CARAWAY BRANDY to Make. — Steep an ounce of caraway seeds, and six ounces of loaf sugar, in a quart of brandy ; let it stand nine days, and then draw it off. CARAWAY CAKES.— Sift 2 lbs. of fine sugar, 2 lbs. of flour ; mix and sieve into the bowl ; butter 2 lbs. ; 18 eggs, leaving out 8 of the whites ; add 4 ozs. candied orange, and 2 ozs. caraway seeds ; work the butter with rose-water ; then put in flour and sugar gradually, and the eggs with a glassful or two of sherry wine ; beat constantly, till you put into the hoop for the oven. Buttered paper must be placed under- neath. You may add allspice, ginger, and nutmeg, as you like. Sift fine sugar upon them. CARAWAY SEED BIS- CUITS.—Make as other biscuits, \ adding caraway seeds. CARRIER SAUCE. -Chop fine ! 6 shalots ; boil with % pint of good gravy, a little vinegar, salt, and pepper✪ Carrier Sauce. | CARROTS BOILED. -Scrape, wash, and clean them ; if large, cut them into two or four pieces, set them over the fire in boiling water with some salt in it, and boil them for two or three hours. Very young carrots will only require one hour. CARROTS to Prepare. -Scrape clean, put them into the pan, when enough, take out, rub them in a cloth. Slice them into a plate, and pour melted butter, pepper, and salt over them. If young carrots, boil half an hour, if large, an hour ; old carrots will take two hours boiling. Some cooks mash them, and add milk or cream.

AI-modernized reading of the original text

and scale ; wash and dry them ; dredge them well with flour ; fry them in lard, or dripping, until of a light brown ; then put them into a saucepan with gravy, port wine, and a little water if requisite ; add a table-spoonful of browning, the same of walnut ketchup, and cayenne pepper to taste. Stick an onion all over with cloves ; add it and two bay leaves to the rest of the ingredients. Stew gently over a slow fire until the gravy is reduced to a sufficient quantity to cover the fish when they are served ; take the fish out and place carefully upon the dish for table ; put the gravy CAR CAR again upon the fire, and thicken with it flour and butter ; boil fora few minutes, and stain it over the fish. A sprig of myrtle placed in the mouth of each fish forms a pretty garnish. CARP to Fry. — Split a carp at the back, flatten the back bone, and marinate it about two hours, with a glass of vinegar and water, parsley, shalots, a clove of garlic, two of spices, thyme, whole pepper, and salt ; drain and flour it over, fry on a smart fire and serve with fried parsley. CARPETS to Clean. — Take up the carpet, and let it be well beaten ; then laid down, and brushed on both sides with a hand brush, turn it the right side upwards, and scour it with ox gall, and soap and water, very clean, and dry it with linen cloths ; then lay it on grass, or hang it up to dry. Newly-cut grass is much better than tea-leaves for sweeping carpets, Tea leaves destroy the colours. CARPETS Soiled. — Beat all the dust out. Then take 2 gallons of water, y, lb. of soft soap, well dissolved in it, and 4 ozs. of liquid ammonia. Dip in it a flannel, and rub the carpet well with it, and afterwards with a dry doth. CARAWAY BRANDY to Make. — Steep an ounce of caraway seeds, and six ounces of loaf sugar, in a quart of brandy ; let it stand nine days, and then draw it off. CARAWAY CAKES.— Sift 2 lbs. of fine sugar, 2 lbs. of flour ; mix and sieve into the bowl ; butter 2 lbs. ; 18 eggs, leaving out 8 of the whites ; add 4 ozs. candied orange, and 2 ozs. caraway seeds ; work the butter with rose-water ; then put in flour and sugar gradually, and the eggs with a glassful or two of sherry wine ; beat constantly, till you put into the hoop for the oven. Buttered paper must be placed underneath. You may add allspice, ginger, and nutmeg, as you like. Sift fine sugar upon them. CARAWAY SEED BIS- CUITS.—Make as other biscuits, \ adding caraway seeds. CARRIER SAUCE. -Chop fine ! 6 shalots ; boil with % pint of good gravy, a little vinegar, salt, and pepper. | CARROTS BOILED. -Scrape, wash, and clean them ; if large, cut them into two or four pieces, set them over the fire in boiling water with some salt in it, and boil them for two or three hours. Very young carrots will only require one hour. CARROTS to Prepare. -Scrape clean, put them into the pan, when enough, take out, rub them in a cloth. Slice them into a plate, and pour melted butter, pepper, and salt over them. If young carrots, boil half an hour, if large, an hour ; old carrots will take two hours boiling. Some cooks mash them, and add milk or cream.

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