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Carp To Stew

(Fish.) - (The Lady's Own Cookery Book)







Scale, gut, and cleanse them; save the roes and milts; stew them in some

good broth: season, to your taste, with a bundle of herbs, onions,

anchovies, and white wine; and, when they are stewed enough, thicken the

sauce with the yolks of five eggs. Pass off the roes, dip them in yolk

of egg and flour, and fry them with some sippets of French bread; then

fry a little parsley, and, when you serve up, garnish the dish with the

roes, parsley, and sippets.











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