esnuts, slices of orange,
and some sweet butter, close it up and bake it, being baked liquor
it with beaten butter, the blood of the carp, and a little claret
wine.

For variety, in place of chesnuts, use pine apple-seeds, or bottoms
of artichocks, gooseberries, grapes, or barberries. Sometimes bake
great oysters with the carp, and a great onion or two; sometimes
sweet herbs chopped, or sparagus boiled.

Or bake it in a dish as you do the pye.

To make paste for the pie, take two quarts and a pint of fine flour,
four or five yolks of raw eggs, and half a pound of sweet butter,
boil the butter till it be melted, and make the paste with it.

_Paste for a Florentine of Carps made in a dish or patty-pan._

Take a pottle of fine flour, three quarters of a pound of butter,
and six yolks of eggs, and work up the butter, eggs, and flour, dry
them, then put to it as much fair spring water cold as will make it
up into paste.

_To bake a Carp otherways to be eaten hot._

Take a carp, scale it alive, and scrape off the slime, draw it, and
take away the gall and guts, scotch it, and season it with nutmeg,
pepper, and salt lightly, lay it into the pye, and put the milt into
the belly, then lay on slic't dates in halves, large mace, orange,
or slic't lemon, gooseberries, grapes, or barberries, raisins of the
sun, and butter; close it up and bake it, being almost baked liquor
it with verjuyce, butter, sugar, claret or white-wine, and ice it.

Sometimes make a pudding in the carps belly, make it of grated
bread, pepper, nutmegs, yolks of eggs, sweet herbs, currans, sugar,
gooseberries, grapes, or barberries, orangado, dates, capers,
pistaches, raisins, and some minced fresh eel.

Or bake it in a dish or patty pan in cold butter paste.

_To bake a Carp with Oysters._

Scale a carp, scrape off the slime, and bone it; then cut it into
large dice-work, as also the milt being parboil'd; then have some
great oysters, parboil'd, mingle them with the bits of carp, and
season them together with beaten pepper, salt, nutmeg, cloves, mace,
grapes, gooseberries, or barberries, blanched chesnuts, and
pistaches, season them lightly, then put in the bottom of the pie a
good big onion or two whole, fill the pye, and lay upon it some
large mace and butter, close it up and bake it, being baked liquor
it with white wine, and sweet butter, or beaten butter only.

_To make minced Pies of Carps and Eels._

Take a carp being cl