doing. Cut your carp in pieces, and stew in a little fresh butter, a few
blades of mace, winter savory, a little thyme, and three or four onions;
after stewing awhile, take them out, put them by, and fold them up in
linen, till the liquor is ready to receive them again, as the fish would
otherwise be boiled to pieces before the liquor was reduced to a proper
thickness. When you have taken out your fish, put in the claret that you
washed out the blood with, and a pint of beef or mutton gravy,
according to the quantity of your fish, with some salt and the butter in
which you stewed the carp; and when this butter is almost boiled to a
proper thickness put in your fish again; stew all together, and serve it
up. Two spoonfuls of elder vinegar to the liquor when taken up will give
a very agreeable taste.

_Cod, to stew._

Cut a cod into thin pieces or slices; lay them in rows at the bottom of
a dish; put in a pint of white wine, half a pound of butter, a few
oysters, with their liquor, a little pepper and salt, with some crumbs
of bread. Stew them all till they are done enough. Garnish the dish with
lemon.

_Cod, Ragout of._

Wash the cod clean, and boil it in warm water, with vinegar, pepper,
salt, a bay-leaf, and lemon. Make a sauce of burnt butter, fried flour,
capers, and oysters. When you serve it up put in some black pepper and
lemon-juice.

_Cod's Head, to boil._

Take vinegar and salt, a bunch of sweet herbs, and an onion; set them on
the fire in a kettle of water; boil them and put in the head; and, while
it is boiling, put in cold water and vinegar. When boiled, take it up,
put it into a dish, and make sauce as follows:--Take gravy and claret,
boiled with a bundle of sweet herbs and an onion, two or three
anchovies, drawn with two pounds of butter, a pint of shrimps, oysters,
the meat of a lobster shred fine. You may stick little toasts on the
head, and lay on and about the roe, milt, and liver. Garnish the dish
with fried parsley, lemon, barberries, horseradish, and fried fish.

_Crab, to dress._

Take all the body and the meat of the legs, and put them together in a
dish to heat, with a little broth or gravy, just to make them moist.
When hot, have ready some good broth or gravy, with an anchovy dissolved
in it, and the juice of a small lemon, heated; afterwards thicken it up
with butter, and stir it in the crab, as it is, hot: then serve all up
in the shell.

_Crab or Lobster, to butter._