proper thickness; pour it over your
liver, and send it to table garnished with lemon.

STEWED CARDOONS. Cut them into pieces, not more than five or six inches
long. Take off the outward skin, and wash and scald them. Put them into
a stewpan, with gravy enough to cover them, and let them stew gently
till almost done, and the liquor nearly exhausted. Add a small quantity
of fresh gravy, and continue stewing them gently till quite tender.
Serve them up with sippets of toasted bread round the edge of the dish.
If the gravy is not sufficiently seasoned, add a little salt and
cayenne.

STEWED CARP. Scale and clean the fish, and preserve the roe. Lay the
carp in a stewpan, with a rich beef-gravy, an onion, eight cloves, a
dessert-spoonful of Jamaica pepper, the same of black pepper, and a
glass of port or cider. Simmer it closely covered; when nearly done, add
two anchovies chopped fine, a dessert-spoonful of made mustard, a little
fine walnut ketchup, and a bit of butter rolled in flour. Shake it, and
let the gravy boil a few minutes. Serve with sippets of fried bread, the
roe fried, and a good deal of horseradish and lemon.--Another way. Scale
your carp, then gut and wash them very clean, and dry them in a cloth;
put a piece of butter into a stewpan, when it is hot, fry them as quick
as you can, till they are of a fine brown; boil the roes, then fry them
of a fine gold colour; take them up, and keep them hot before the fire:
then put to your carp half port wine and half water, as much as will
cover them a little more than half way; put in some thyme, parsley, a
piece of lemon-peel, whole pepper, a few cloves, a blade or two of mace,
an onion, some horse-radish sliced, and two spoonfuls of ketchup; put on
your cover, and let it stew very gently, till your fish is enough; do
not turn them in the pan, but with a ladle take some of the liquor, and
pour over your fish every now and then, while they are stewing, then
cover them close again: When they are done enough, take them out of the
pan with a slice, and take care not to break them; put them into the
dish you intend to send them to table in, then strain the liquor, and
thicken it up with a piece of butter rolled in flour; let it boil till
it is pretty thick, pour the sauce over the fish, and garnish your dish
with the roes, lemon, and horseradish, and send it to table. You may
squeeze a little lemon into the sauce, if you like it, and add oysters
fried in butter; or you