three ounces of butter into a saucepan, let it melt, then fry in it one dozen small onions. Dredge in a table-spoonful of flo✪ Carp, Boiledur, and stii- in smoothly and very gradually a cupful of red wdne, and the same of broth. Add salt and cayenne, two bay-leaves, a bunch of savoury herbs, and a clove of garlic. Let all simmer gently for a few minutes, then put in the pieces of eel, and, ten minutes afterwards, the carp, ^\'ith the roe. Simmer for a quarter of an horn- more. Remove the herbs and the garlic, and pour the sauce hot over the fish. Time, three- quarters of an hour. Probable cost of the eel, 6d. per pound. Sufficient for four or five persons. Carp, Fried.— Clean and empty the fish, dry it well with a cloth, split it open and lay it flat, being careful to remove the gall-stone, which will be found in the head, or it may give a bitterness to the dish. Dredge it weU with flour, and sprinkle salt and cayenne over it, then fry it in plenty of hot butter or dripping till it is lightly browned. Lay it on some blot- ting paper to drain off the fat. Garnish with fried sippets, and the roes, also fried✪ Carp, Fried. Serve with anchovy sauce. Time, about twenty minutes. Sufficient for two persons. Carp, Fried (another way). — Cut a carp into convenient-sized pieces or fillets; sprinkle over them a little salt, pepper, pounded mace, two small onions finely minced, a tea- spoonful of parsley, and one of lemon and thyme. Put them into a stewpan, and squeeze the juice of two lemons over them. Place the carp on a gentle fire, and joartly cook it, moving it about constantly, until it has imbibed the flavouring. Take it out, di-ain it, dredge flour over it, and frj^ in hot lard or butter✪ Carp, Fried (another way). Squeeze over it the juice of a lemon. Time, about forty minutes. I Carp, Grilled.— Scale, gut, and clean the carp, liub them over with oil, -wrap them in weU- oiled writing paper, and broil. Serve with sorrel round them, and a little sauce in a dish. They are more tasty if some finely- minced herbs are put inside the paper, which may be either taken off or left on. A little lemon-juice✪ Carp, Grilled should be squeezed over them. Grill for about a quarter of an hour. Carp Pie. — Line the edges of a pie-dish with a good light crust. Stuff a medium-sized carp with oyster forcemeat, sew it up to prevent this escaping, and lay it in the middle of the dish. Put round it pieces of eel about an inch and a half in length, which have been already partly cooked. Take three-quarters of a pint of the liquor in which the eel was stewed, put with it a cupful of port, a little salt and cayenne, an onion stuck with four cloves, and a blade of mace. Let these simmer gently until they are reduced to half a pint of gra\y, which may be thickened with a little flom- and butter. Pour this over the fish, cover with crust, and bake in a moderate oven for one hour✪ Carp Pie. Suffi- cient for four or five persons. Carp Roe. — Put the roe of three or four carps into a stewpan, strew a little salt over them, and cover with ^inega^. Boil them for ten or fifteen minutes, then chop them up '\\dth CAR ( 108 ) CAB half their bulk in bread-crumbs, the finely- chopped rind of a lemon, a little salt and cayenne, and a little grated nutmeg. Make them up into cakes, and bake in a Dutch oven, with a little butter✪ Carp Roe, till they ai-e hot. Time to bake, a few minutes.

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three ounces of butter into a saucepan, let it melt, then fry in it one dozen small onions. Dredge in a table-spoonful of flour, and stii- in smoothly and very gradually a cupful of red wdne, and the same of broth. Add salt and cayenne, two bay-leaves, a bunch of savoury herbs, and a clove of garlic. Let all simmer gently for a few minutes, then put in the pieces of eel, and, ten minutes afterwards, the carp, ^\'ith the roe. Simmer for a quarter of an horn- more. Remove the herbs and the garlic, and pour the sauce hot over the fish. Time, three- quarters of an hour. Probable cost of the eel, 6d. per pound. Sufficient for four or five persons. Carp, Fried.— Clean and empty the fish, dry it well with a cloth, split it open and lay it flat, being careful to remove the gall-stone, which will be found in the head, or it may give a bitterness to the dish. Dredge it weU with flour, and sprinkle salt and cayenne over it, then fry it in plenty of hot butter or dripping till it is lightly browned. Lay it on some blot- ting paper to drain off the fat. Garnish with fried sippets, and the roes, also fried. Serve with anchovy sauce. Time, about twenty minutes. Sufficient for two persons. Carp, Fried (another way). — Cut a carp into convenient-sized pieces or fillets; sprinkle over them a little salt, pepper, pounded mace, two small onions finely minced, a tea- spoonful of parsley, and one of lemon and thyme. Put them into a stewpan, and squeeze the juice of two lemons over them. Place the carp on a gentle fire, and joartly cook it, moving it about constantly, until it has imbibed the flavouring. Take it out, di-ain it, dredge flour over it, and frj^ in hot lard or butter. Squeeze over it the juice of a lemon. Time, about forty minutes. I Carp, Grilled.— Scale, gut, and clean the carp, liub them over with oil, -wrap them in weU- oiled writing paper, and broil. Serve with sorrel round them, and a little sauce in a dish. They are more tasty if some finely- minced herbs are put inside the paper, which may be either taken off or left on. A little lemon-juice should be squeezed over them. Grill for about a quarter of an hour. Carp Pie. — Line the edges of a pie-dish with a good light crust. Stuff a medium-sized carp with oyster forcemeat, sew it up to prevent this escaping, and lay it in the middle of the dish. Put round it pieces of eel about an inch and a half in length, which have been already partly cooked. Take three-quarters of a pint of the liquor in which the eel was stewed, put with it a cupful of port, a little salt and cayenne, an onion stuck with four cloves, and a blade of mace. Let these simmer gently until they are reduced to half a pint of gra\y, which may be thickened with a little flom- and butter. Pour this over the fish, cover with crust, and bake in a moderate oven for one hour. Suffi- cient for four or five persons. Carp Roe. — Put the roe of three or four carps into a stewpan, strew a little salt over them, and cover with ^inega^. Boil them for ten or fifteen minutes, then chop them up '\\dth CAR ( 108 ) CAB half their bulk in bread-crumbs, the finely- chopped rind of a lemon, a little salt and cayenne, and a little grated nutmeg. Make them up into cakes, and bake in a Dutch oven, with a little butter, till they ai-e hot. Time to bake, a few minutes.

Cassell's dictionary of cookery