(4) Clean two Carp, put them into a deep pan with two or three sliced onions, a bunch of sweet herbs composed of parsley, basil, marjoram, and thyme, three or four cloves, and a small quantity of mace ; dust them over with salt and pepper, and pour 1 pint of vinegar over them. Let the fish steep in this marinade for an hour or two. Chop the livers very fine, put them in a large saucepan with lqt. of white wine and lqt. of veal broth ; put in the fish with their marinade, and stew the whole gently until tender. When cooked, take the fish carefully out of the saucepan and keep them hot. Strain the cooking liquor through a fine hair sieve into another saucepan, and mix with it the yolks of four eggs beaten with 1 teacupful of thick cream and 2oz. of butter that has been kneaded with 1 table- spoonful of flour. Stir the sauce over the fire with a wooden spoon until thick, but it must not boil again, or the eggs will curdle ; then move it off the fire, and squeeze in the juice of a lemon. The roe of the Carp should be fried in butter until lightly browned, or, if preferred, it can be merely boiled. Put the Carp on a hot dish, pour the sauce over it, garnish with the roe and cut lemon, and serve. Stewed Carp a la Boi. — Scald a good-sized Carp to remove the scales, or do this with a knife, commencing at the tail end, passing it between the scales and the skin, thus taking them off. Cut off the gills, remove the entrails by making an incision 2in. or 3in. in length along the belly, and drain out all the blood. Care must be taken not to break the gall. Put the fish into a bowl of cold water and soak it ; then chop off its fins, sprinkle the Carp over with salt, and let it remain for an hour. Wash off all the salt and wipe it, stuff it with Carp or other fish forcemeat flavoured with essence of mushrooms, sew up the belly, and tie up the head ; then put it on a drainer, and cover it with more of the forcemeat to about lin. thick, leaving the head uncovered; put it in a fish-kettle with a strong mirepoix moistened with 3 pints of champagne and 2 pints of stock, all squeezed through a cloth, put a buttered paper over the fish✪ Stewed Carp a la Boi, bring the liquor to the boil, and cook very slowly for two hours. Take it out when done, put it on a dish over croutons of fried bread, and serve with fish sauce. Carp’s Boes. — These are considered by Carp-eaters a very great delicacy ; but very much of their quality For details resoectiny Culinary Processes, Utensils, Sauces, tic., referred to, see under their special heads. 302 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Carp — continued. to the ordinary epicure depends upon the mode in which they are cooked. The following receipts can be relied upon as giving the very best results attainable in those cases where the roe (which is best soft) is cooked separate from the fish. Boiled Carp Soft-Roes. — Remove the roes from the fish, and cleanse them of all their blood ; then steep them in cold water until they are quite white, drain them, and put them in a stewpan with cold salted water and a little vinegar✪ Boiled Carp Soft-Roes, and boil until they are done. Drain them, and put them into some fish consomme or general stock.

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(4) Clean two Carp, put them into a deep pan with two or three sliced onions, a bunch of sweet herbs composed of parsley, basil, marjoram, and thyme, three or four cloves, and a small quantity of mace ; dust them over with salt and pepper, and pour 1 pint of vinegar over them. Let the fish steep in this marinade for an hour or two. Chop the livers very fine, put them in a large saucepan with lqt. of white wine and lqt. of veal broth ; put in the fish with their marinade, and stew the whole gently until tender. When cooked, take the fish carefully out of the saucepan and keep them hot. Strain the cooking liquor through a fine hair sieve into another saucepan, and mix with it the yolks of four eggs beaten with 1 teacupful of thick cream and 2oz. of butter that has been kneaded with 1 table- spoonful of flour. Stir the sauce over the fire with a wooden spoon until thick, but it must not boil again, or the eggs will curdle ; then move it off the fire, and squeeze in the juice of a lemon. The roe of the Carp should be fried in butter until lightly browned, or, if preferred, it can be merely boiled. Put the Carp on a hot dish, pour the sauce over it, garnish with the roe and cut lemon, and serve. Stewed Carp a la Boi. — Scald a good-sized Carp to remove the scales, or do this with a knife, commencing at the tail end, passing it between the scales and the skin, thus taking them off. Cut off the gills, remove the entrails by making an incision 2in. or 3in. in length along the belly, and drain out all the blood. Care must be taken not to break the gall. Put the fish into a bowl of cold water and soak it ; then chop off its fins, sprinkle the Carp over with salt, and let it remain for an hour. Wash off all the salt and wipe it, stuff it with Carp or other fish forcemeat flavoured with essence of mushrooms, sew up the belly, and tie up the head ; then put it on a drainer, and cover it with more of the forcemeat to about lin. thick, leaving the head uncovered; put it in a fish-kettle with a strong mirepoix moistened with 3 pints of champagne and 2 pints of stock, all squeezed through a cloth, put a buttered paper over the fish, bring the liquor to the boil, and cook very slowly for two hours. Take it out when done, put it on a dish over croutons of fried bread, and serve with fish sauce. Carp’s Boes. — These are considered by Carp-eaters a very great delicacy ; but very much of their quality For details resoectiny Culinary Processes, Utensils, Sauces, tic., referred to, see under their special heads. 302 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Carp — continued. to the ordinary epicure depends upon the mode in which they are cooked. The following receipts can be relied upon as giving the very best results attainable in those cases where the roe (which is best soft) is cooked separate from the fish. Boiled Carp Soft-Roes. — Remove the roes from the fish, and cleanse them of all their blood ; then steep them in cold water until they are quite white, drain them, and put them in a stewpan with cold salted water and a little vinegar, and boil until they are done. Drain them, and put them into some fish consomme or general stock.

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