Carp And Tench Recipe

Scale the fish, take out the gut and gall; save all the blood. Split the

carp if large; cut it in large pieces, and salt it. Boil some sliced

parsley roots and onions tender in half a pint of water, adding a little

cayenne pepper, ginger, cloves, and allspice, a lemon sliced, a little

vinegar, and moist sugar, one glass of red wine, and some butter rolled

in flour. Then put in the fish, and let it boil very fast for half an

hour in a stewpan. The blood is to be put in the sauce.

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