96. _To boil or rather stew Carps in their own Blood._

Take two fair Carps, and scowr them very well from slime with water and
a little salt, then lay them in a Dish and open their bellies, take away
their Guts, and save the Blood and Rows in the Dish, then put in a Pint
of Claret Wine, some whole Spice and some Salt, with a little
Horse-Radish Root, then cover them close, and let them stew over a
Chafingdish of Coals, and when they are enough, lay them into a Dish
which must be rubbed with a Shelots, and Sippets laid in, then take a
little of the Liquor, and an Anchovie or two, with a little Butter, heat
them together, and pour it over them, then garnish your Dish with
Capers, Oranges or Limons, and serve it in very hot.


97. _To make Fritters._

Take half a Pint of Sack and a Pint of Ale, a little Yest, the yolks of
twelve Eggs, and six Whites, with some beaten Spice and a very little
salt, make this into thick Batter with fine Flower, then boil your Lard,
and dip round thin slices of Apples in this Batter, and fry them; serve
them in with beaten spice and sugar.


98. _To pickle Coleflowers._

Take some white wine Vinegar and salt, with some whole Spice, boil them
together very well, then put in your Coleflowers, and cover them, and
let them stand upon Embers for one hour, then take them out, and when
they are cold, put them into a Pot, and boil the Liquor again with more
Vinegar, and when it is cold, put it to them, and keep them close from