may stew them in cider, instead of wine, and it
is very little inferior. Tench may be done the same way.--To stew carp
white. Scale and gut your fish very clean, save the roes and melts, then
stove them in some good white broth; season them with mace, salt, whole
pepper, an onion stuck with cloves, a faggot of sweet herbs, and about
half a pint of white wine; cover them close, and let them stew gently
over a charcoal fire. Dip the roes and melts in the yolk of an egg;
flour them, and fry them of a fine brown, and have fried parsley and
sippets ready. When the fish is near done, take out the onion and
faggot, beat up the yolks of four or five eggs, take up the fish
carefully, and put it into the dish you serve it in; pour off the sauce,
then strain it into a stewpan, and put in your eggs; keep it stirring
till it is as fine as cream, then pour it over the dish. Garnish with
the roes, fried parsley, sippets, horseradish scraped, and lemon: send
it as hot as possible to table.--A plain way to stew carp. Clean your
carp very well, cut them in two, put them into a stewpan, with a little
onion shred fine, pepper, salt, a little beaten mace, a few capers
chopped small, and some crusts of bread chipped in. Then pour in a gill
of white, and a gill of red wine, and as much water as will just cover
them; cover the pan close, and let them stew till they are enough, and
the sauce grown thick. Serve it up with lemon and horseradish for
garnish.

STEWED CARROTS. Half boil, scrape them nicely, and slice them into a
stewpan. Add half a tea-cupful of weak broth, the same quantity of
cream, with pepper and salt. Simmer till the carrots are quite tender,
but not broken. Before serving, warm them up with a bit of butter
rubbed in flour. Chopped parsley may be added, if approved, ten minutes
before serving.

STEWED CELERY. Wash six heads, and strip off the outer leaves. Either
divide or leave them whole, according to their size, and cut them into
lengths of four inches. Put them into a stewpan with a cup of broth, or
weak gravy, and stew them tender. Add two spoonfuls of cream, and a
little flour and butter seasoned with pepper, salt, and nutmeg, and
simmer them all together.

STEWED CHICKENS. Cut two chickens into quarters; wash them clean, and
put them into a stewpan, with half a pint of red wine, and a gill of
water, an onion, a faggot of sweet herbs, seasoned with mace, pepper,
and salt; cover them close, and let them stew half