A _Carp_ Pye. From Mrs. _Mary Gordon._
Put to a quartern of Flour a pound and a half of Butter, rubbing a third
part in; and make it into a Paste with Water: then roll in the rest of the
Butter, at two or three times, and lay your Paste in the Dish, putting some
bits of Butter, on the bottom Paste, with some Salt and Pepper, at
discretion.
Then scale and gut your Carp, and wash it with Vinegar, and dry it well;
and make the following Pudding for the Belly of the Carp: _viz._ Take the
Flesh of an Eel, and mince it very small; add some grated Bread, some dry'd
sweet Marjoram powder'd, two butter'd Eggs, a small Anchovy minced, a
little Nutmeg grated, and some Salt and Pepper; mix this well, and fill the
Belly of the Carp with it; and for the remaining Part, make it into Balls.
Then cut off the Tail and Fins of the Carp, and lay it in the Crust, with
the Balls about it; some Mushroom Buttons, Oysters with their Fins taken
off, and some Shrimps, a few Slices of Lemon, and some thin Slices of fat
Bacon, a little Mace and some bits of Butter: then close it, and before you
put it into the Oven, pour in half a Pint of Claret. Serve this Pye hot.
To make Biscuits of _Potatoes._ From the same.
Boil the Roots of Potatoes, till they are tender; then peel them, and take
their weight of fine Sugar, finely sifted; grate some Lemon-Peel on the
Sugar; and then beat the Potatoes and Sugar together, in a Stone Mortar,
with some Butter, a little Mace, or Cloves, finely sifted, and a little Gum
Dragon, steeped in Orange-Flower-Water, or Rose-Water, till it becomes a
Paste; then make it into Cakes with Sugar, finely powder'd, and dry them in
a gentle Oven.
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