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Classic
Cook Books
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page 69
them and fry them in clarified butter. Make a ragoo with a good fifth broth, the
melts of your fifth, artichoke bottoms cut in small dice, and half a pint of
shrimps; thicken it with the yolks of eggs, or a piece of butter rolled in
flour: put the ragoo into a dish, and lay your fried carp upon it. Garnish with
fried sippets crisp parsley, and lemon.
To fry Tench.
Slime your tenches, slip the skin along the backs, and with the point of your
knife raise it up from the bone; then cut the skin across at the head and tail,
strip it off, and take out the bone; then take another tench, or a carp and
mince the fish small with mushrooms, chives and parsley. Season them with salt,
pepper, beaten mace, nutmeg, and a few savoury herbs minced small. Mingle these
all well together, then pound them in a mortar with crumbs of bread, as much as
two eggs soaked in cream, the yolks of three or four eggs, and a piece of
butter. When these have been well pounded, stuff the tenches with this force;
take clarified butter, put it into a pan set it over the fire, and when it is
hot, flour your tenches, and put them into the pan, one by one, and fry them
brown; then take them up, lay them in a coarse cloth before the fire, to keep
hot. In the mean time, pour all the grease and fat out of the pan, put in a
quarter of a pound of butter, shake some flour all over the pan, and keep
stirring with
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