and so put it into the Dish so Ransoles may be
part fryed with sweet but Clarified butter, either a quarter of them or
halfe as you please; if the butter be not Clarified, it will spoile your
Ransoles.

_To make a Bisque of Carps._

Take twelve small Carps, and one great one, all Male Carps, draw them
and take out all the Melts, flea the twelve small Carps, cut off their
Heads and take out their Tongues and take the fish from the bones of the
flead Carps, and twelve Oysters, two or three yelks of Hard eggs, mash
altogether, season it with Cloves, Mace and Salt, and make thereof a
stiffe searce, add thereto the yolks of foure or five Eggs to bind it,
fashion that first into bals or Lopings as you please, lay them into a
deep Dish or Earthen Pan, and put thereto twenty or thirty great
Oysters, two or three Anchoves, the Milts and Tongues of your twelve
Carps, halfe a pound of fresh butter, the Liquor of your Oysters, the
juyce of a Lemon or two; a little White-wine some of Corbilion wherein
your great Carpe is boyled, and a whole Onyon, so set them a stewing on
a soft fire and make a hoop therewith; for the great Carp you must scald
him and draw him, and lay him for half an hour with the other Carps
Heads in a deep Pan with so much White wine Vinegar as will cover and
serve to boyle him, and the other Heads in; put therein Pepper, whole
Mace, a race of Ginger, Nutmeg, Salt sweet Herbs, an Onyon or two
sliced, a Lemon; when you boyle your Carps, poure your Liquor with the
Spice into the Kettle wherein you will boyle him; when it is boyled put
in your Carp, let it not boyle too fast for breaking; after the Carp
hath boyled a while put in the Head, when it is enough take off the
Kettle, and let the Carps and the Heads keep warme in the Liquor till
you goe to dish them. When you dresse your Bisque, take a large Silver
dish, set it on the fire, lay therein Sippets of bread, then put in a
Ladle-full of your Corbilion, then take up your great Carp and lay him
in the midst of the Dish, then range the twelve heads about the Carp,
then lay the searce of the Carp, lay that in, then your Oysters, Milts,
and Tongues, then poure on the Liquor wherein the searce was boyled,
wring in the juyce of a Lemon and two Oranges; Garnish your Dish with
pickled Barberries, Lemons and Oranges, and serve it very hot to the
Table.

_To boyle a Pike and Eele together._

Take a quart of White-Wine and a pint and a halfe of White-Wine-Vinegar,