ed in, and a little
saffron.

3. For variety of garnish, carrots in dice-work, some raisins, large
mace, a few prunes, and marigold flowers, boil'd in the foresaid
broth.

4. Or leave out carrots and fruit, and put samphire and capers, and
thicken it with French barley tender boil'd.

5. Or no fruit, but keep the order aforesaid, only adding sweet
marjoram, stripped tyme, parsley, and savory, bruise them with the
back of a ladle, and put them into the broth.

6. Otherways, stewed oysters to garnish the carp, and some boil'd
bottoms of artichocks, put them to the stewed oysters or skirrets
being boil'd, grapes, barberries, and the broth thickned with yolks
of eggs strained with some sack, white wine, or caper liquor.

7. Boil it as before, without fruit, and add to it capers, carrots
in dice-work, mace, faggot of sweet herbs, slic't onions chopp'd
with parsley, and boil'd in the broth then have boil'd colliffowers,
turnips, parsnips, sparagus, or chesnuts in place of carrots, and
the leire strained with yolks of eggs and white wine.

_To make French Herb Pottage for Fasting Days._

Take half a handful of lettice, as much of spinage, half as much of
Bugloss and Borrage, two handfuls of sorrel, a little parsley, sage,
a good handful of purslain, half a pound of butter, some pepper and
salt, and sometimes, some cucumbers.

_Other Broth or Pottage of a Carp._

Take a carp, scale it, and scrape off the slime, wash it, and wipe
it with a clean cloth, then draw it, and put it in a broad mouthed
pipkin that will contain it, put to it a pint of good white or
claret wine, and as much good fresh fish broth as will cover it, or
as much fair water, with the blood of the carp, four or five blades
of large mace, a little beaten pepper, some slic't onions, a clove
or two, some sweet herbs chopped, a handful of capers, and some
salt, stew all together, the carp being well stewed, put in some
almond paste, with some white-wine, give it a warm or two with some
stewed oyster-liquor, & serve it on French bread in a fair scowr'd
dish, pour on the liquor, and garnish it with dryed grated manchet.

_To dress a Carp in Stoffado._

Take a carp alive, scale it, and lard it with a good salt eel, steep
it in claret or white-wine, in an earthen pan, and put to it some
wine-vinegar, whole cloves, large mace, gross pepper, slic't ginger,
and four or five cloves of garlick, then have an earthen pan that
will contain it, or a l