Part 58 (2/2)
Take carp, scale it and sc.r.a.pe off the slime, wipe it with a dry clean cloth, and split it down the back, then cut it in quarters or six pieces, three of each, and take out the milt or sp.a.w.n, as also the gall; season it with nutmeg, pepper, salt, and beaten ginger, lay some b.u.t.ter in the pye bottom, then the carp upon it, and upon the carp two or three bay-leaves, four or five blades of large mace, four or five whole cloves, some blanched chesnuts, slices of orange, and some sweet b.u.t.ter, close it up and bake it, being baked liquor it with beaten b.u.t.ter, the blood of the carp, and a little claret wine.
For variety, in place of chesnuts, use pine apple-seeds, or bottoms of artichocks, gooseberries, grapes, or barberries. Sometimes bake great oysters with the carp, and a great onion or two; sometimes sweet herbs chopped, or sparagus boiled.
Or bake it in a dish as you do the pye.
To make paste for the pie, take two quarts and a pint of fine flour, four or five yolks of raw eggs, and half a pound of sweet b.u.t.ter, boil the b.u.t.ter till it be melted, and make the paste with it.
_Paste for a Florentine of Carps made in a dish or patty-pan._
Take a pottle of fine flour, three quarters of a pound of b.u.t.ter, and six yolks of eggs, and work up the b.u.t.ter, eggs, and flour, dry them, then put to it as much fair spring water cold as will make it up into paste.
_To bake a Carp otherways to be eaten hot._
Take a carp, scale it alive, and sc.r.a.pe off the slime, draw it, and take away the gall and guts, scotch it, and season it with nutmeg, pepper, and salt lightly, lay it into the pye, and put the milt into the belly, then lay on slic't dates in halves, large mace, orange, or slic't lemon, gooseberries, grapes, or barberries, raisins of the sun, and b.u.t.ter; close it up and bake it, being almost baked liquor it with verjuyce, b.u.t.ter, sugar, claret or white-wine, and ice it.
Sometimes make a pudding in the carps belly, make it of grated bread, pepper, nutmegs, yolks of eggs, sweet herbs, currans, sugar, gooseberries, grapes, or barberries, orangado, dates, capers, pistaches, raisins, and some minced fresh eel.
Or bake it in a dish or patty pan in cold b.u.t.ter paste.
_To bake a Carp with Oysters._
Scale a carp, sc.r.a.pe off the slime, and bone it; then cut it into large dice-work, as also the milt being parboil'd; then have some great oysters, parboil'd, mingle them with the bits of carp, and season them together with beaten pepper, salt, nutmeg, cloves, mace, grapes, gooseberries, or barberries, blanched chesnuts, and pistaches, season them lightly, then put in the bottom of the pie a good big onion or two whole, fill the pye, and lay upon it some large mace and b.u.t.ter, close it up and bake it, being baked liquor it with white wine, and sweet b.u.t.ter, or beaten b.u.t.ter only.
_To make minced Pies of Carps and Eels._
Take a carp being cleansed, bone it, and also a good fat fresh water eel, mince them together, and season them with pepper, nutmeg, cinamon, ginger, and salt, put to them some currans, caraway-seed, minced orange-peel, and the yolks of six or seven hard eggs minced also, slic't dates, and sugar; then lay some b.u.t.ter in the bottom of the pyes, and fill them, close them up, bake them, and ice them.
_To bake a Carp minced with an Eel in the French Fas.h.i.+on, called Peti Petes._
Take a carp, scale it, and sc.r.a.pe off the slime, then roast it with a flayed eel, and being rosted draw them from the fire, and let them cool, then cut them into little pieces like great dice, one half of them, & the other half minced small and seasoned with nutmeg, pepper, salt, gooseberries, barberries, or grapes, and some bottoms of artichocks boil'd and cut as the carp: season all the foresaid materials and mingle all together, then put some b.u.t.ter in the bottom of the pye, lay on the meat and b.u.t.ter on the top, close it up, and bake it, being baked liquor it with gravy, and the juyce of oranges, b.u.t.ter, and grated nutmeg.
Sometimes liquor it with verjuyce and the yolks of eggs strained, sugar, and b.u.t.ter.
Or with currans, white wine, and b.u.t.ter boil'd together, some sweet herbs chopped small, and saffron.
_To bake a Carp according to these Forms to be eaten hot._
Take a carp, scale it, and sc.r.a.pe off the slime, bone it and cut it into dice-work, the milt being parboil'd, cut it into the same form, then have some great oysters parboild and cut into the same form also; put to it some grapes, goosberries, or barberries, the bottoms of artichocks boil the yolks of hard egs in quarters, boild, sparagus cut an inch long, and some pistaches, season all the foresaid things together with pepper, nutmegs, and salt, fill the pyes, close them up, and bake them, being baked, liquor them with b.u.t.ter, white-wine, and some blood of the carp, boil them together, or beaten b.u.t.ter, with juyce of oranges.
_To bake a Carp with Eels to be eaten cold._
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