Carp Sauce Recipe

One pint of Lisbon wine, with a small quantity of mace, cloves, and

cinnamon, three anchovies, a bit of bay-leaf, a little horseradish not

scraped, and a slice or two of onion; let the whole boil about a quarter

of an hour, and, when cold, mix as much flour with the sauce as will

make it of a proper thickness. Set it over the stove; keep it stirred

till it boils. Just before you serve up, put in a quarter of a pint of

cream, more or less according to the thickness of your sauce.



Boil the carp in as much water as will cover them, with some wine, a

little vinegar, and slices of lemon and onion.

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