To stew CARP or TENCH.
GUT and scale your fish, wash and dry them
well with a clean cloth, dredge them well with
flour, fry them in dripping, or sweet rendered
suet, until they are a light brown, and then
put them in a stew-pan, with a quart of water,
and one quart of red wine, a meat-spoonful of
lemon pickle, another of browning, the same of
walnut or mushroom catchup, a little mushroom
powder, and Chyan to your taste, a large onion
stuck with cloves, and a stick of horse-radish,
cover your pan close to keep in the steam, let
them stew gently over a stove fire, till your gravy
is reduced to just enough to cover your fish in
the dish; then take the fish out, and put them
on the dish you intend for table, set the gravy
on the fire, and thicken it with flour and a large
lump of butter, boil it a little, and strain it over
your fish: garnish them with pickled mush-
rooms and scraped horse-radish, put a bunch of
pickled barberies, or a sprig of myrtle in their
mouths, and send them to the table.
It is a top dish for a grand entertainment.