Where you have not the conveniency of Oysters, or Eels, to compose the
aforemention'd Mixture, you may add a larger quantity of butter'd Eggs.
Where there is the conveniency of an Oven, we may bake such a Fish with
less trouble than roasting it; and in that case rub the outside with the
Yolk of an Egg, and roll it in some of the Mixture abovemention'd, the
Anchovy and butter'd Eggs excepted, putting some Vinegar and Butter in the
Pan. The Sauce to this Fish is Butter melted, a little White-wine, and
mix'd with a third part of season'd Beef Gravy, with a Spoonful or two of
Mushroom Ketchup, and an Anchovy or two dissolved.
The smaller Sort of these Fish, _i.e._ such as are about a Foot long, are
most commonly boiled, but they will do well baked, as above directed. The
same Sauce may be used with the boil'd Fish; or instead of Beef Gravy, may
be used the Mushroom Gravy, as directed in this Work, which will have a
much finer Relish than the Beef Gravy.
In this Month likewise, the Carp is fit for the Table, and is commonly much
admir'd, if it be well stew'd; otherwise I think it makes but an
indifferent Dish, being a Fish full of Cross-bones. The Head is accounted
much the best part of the Fish, and is therefore presented as a Compliment
to the greatest Stranger at the Table.
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