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To Stew Carps or Tench. Take a Brace of live Carp, scale them, gut and wash them, and bleed them in the Tails, so that the Blood be not lost; for according to all the Receipts for stewing this kind of Fish, the Blood, however small the Quantity is of it, must make part of the Sauce: Lay these in a Stew-Pan with the Blood, a Pint of Beef-Gravy, a Pint of Claret, a large Onion stuck with Cloves, three large Anchovies, a Stick of Horse-radish sliced, the Peel of half a large Lemon, Pepper and Salt at pleasure, a Bunch of Sweet-herbs, two or three Spoonfuls of Vinegar.
Serve them up with sippets of toasted bread round the edge of the dish. If the gravy is not sufficiently seasoned, add a little salt and cayenne. STEWED CARP. Scale and clean the fish, and preserve the roe. Lay the carp in a stewpan, with a rich beef-gravy, an onion, eight cloves, a dessert-spoonful of Jamaica pepper, the same of black pepper, and a glass of port or cider.
When the pulp is all dissolved, strain and press it through a sieve, and add to it the juice of two more oranges, and a little sugar. Send it to table either warm or cold. Half roast a large duck. Cut it up, and put it into a stew-pan with a pint of beef-gravy, or dripping of roast-beef.
Take Beef-Gravy, an Onion, a little White-wine, some Horse-radish sliced, Lemon-peel, an Anchovy, a Bunch of Sweet-herbs, boil them well together, and strain off the Liquor, then put a Spoonful of Mushroom Ketchup to it, and thicken it with Butter mix'd with Flower: or for Fast-days the Gravy may be omitted, and in the place of it put Mushroom-Gravy, or a larger quantity of Mushroom-Ketchup, or some of the Fish-Gravy mention'd in February, which is good to put in Sauce for any sort of Fish.
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