deep Dish or Earthen Pan, and put thereto twenty or thirty great
Oysters, two or three Anchoves, the Milts and Tongues of your twelve
Carps, halfe a pound of fresh butter, the Liquor of your Oysters, the
juyce of a Lemon or two; a little White-wine some of Corbilion wherein
your great Carpe is boyled, and a whole Onyon, so set them a stewing on
a soft fire and make a hoop therewith; for the great Carp you must scald
him and draw him, and lay him for half an hour with the other Carps
Heads in a deep Pan with so much White wine Vinegar as will cover and
serve to boyle him, and the other Heads in; put therein Pepper, whole
Mace, a race of Ginger, Nutmeg, Salt sweet Herbs, an Onyon or two
sliced, a Lemon; when you boyle your Carps, poure your Liquor with the
Spice into the Kettle wherein you will boyle him; when it is boyled put
in your Carp, let it not boyle too fast for breaking; after the Carp
hath boyled a while put in the Head, when it is enough take off the
Kettle, and let the Carps and the Heads keep warme in the Liquor till
you goe to dish them. When you dresse your Bisque, take a large Silver
dish, set it on the fire, lay therein Sippets of bread, then put in a
Ladle-full of your Corbilion, then take up your great Carp and lay him
in the midst of the Dish, then range the twelve heads about the Carp,
then lay the searce of the Carp, lay that in, then your Oysters, Milts,
and Tongues, then poure on the Liquor wherein the searce was boyled,
wring in the juyce of a Lemon and two Oranges; Garnish your Dish with
pickled Barberries, Lemons and Oranges, and serve it very hot to the
Table.


_To boyle a Pike and Eele together._

Take a quart of White-Wine and a pint and a halfe of White-Wine-Vinegar,
two quarts of Water, and almost a pint of Salt, a handfull of Rose-mary