split it and fry it in clarified butter, being finely
fryed put it in a deep dish with two or three spoonfuls of claret
wine, grated nutmeg, a blade or two of large mace, salt, three or
four slices of an orange, and some sweet butter, set it on a chafing
dish of coals, cover it close, and stew it up quick, then turn it,
and being very well stew'd, dish it on fine carv'd sippets, run it
over with the sauce it was stewed in, the spices, beaten butter, and
the slices of a fresh orange, and garnish the dish with dry manchet
grated and searsed.

In this way you may stew any good fish, as soles, lobsters, prawns,
oysters, or cockles.

_Otherways._

Take a carp and scale it, scrape off the slime with a knife and wipe
it clean with a dry cloth; then draw it, and wash the blood out with
some claret wine into the pipkin where you stew it, cut it into
quarters, halves, or whole, and put it into a broad mouthed pipkin
or earthen-pan, put to it as much wine as water, a bundle of sweet
herbs, some raisins of the sun, currans, large mace, cloves, whole
cinamon, slic't ginger, salt, and some prunes boiled and strained,
put in also some strained bread or flour, and stew them all
together; being stewed, dish the carp in a clean scowred dish on
fine carved sippets, pour the broth on the carp, and garnish it with
the fruit, spices, some slic't lemon, barberries, or grapes, some
orangado or preserved barberries, and scrape on sugar.

_Otherways._

Do it as before, save only no currans, put prunes strained, beaten
pepper, and some saffron.

_To stew a Carp seven several ways._

1. Take a carp, scale it, and scrape off the slime, wipe it with a
dry cloth, and give it a cut or two cross the back, then put it a
boiling whole, parted down the back in halves, or quarters, put it
in a broad mouthed pipkin with some claret or white-wine, some
wine-vinegar, and good fresh fish broth or some fair water, three or
four blades of large mace, some slic't onions fryed, currans, and
some good butter; cover up the pipkin, and being finely stewed, put
in some almond-milk, and some sweet herbs finely minced, or some
grated manchet, and being well stewed, serve it up on fine carved
sippets, broth it, and garnish the dish with some barberries or
grapes, and the dish with some stale manchet grated and sears'd,
being first dryed.

2. For the foresaid broth, yolks of hard eggs strained with some
steeped manchet, some of the broth it is stew