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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 62
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of Madeira Wine boiling hot to baste it with & Lemon Juice; save the Dripping & when you think it enough put a little strong Gravy scum'd clear & put under the Mutton - Do Lamb the same way - To pot Carp - (Mrs. Hill). When you have clean'd them cut off their Heads & chine them, take out the Bones, cut off the Fins & the fat Pieces of the Belly; then cut them to the length of your Pot & season with white Pepper, Nutmeg, Salt & Mace; lay them one Piece upon another, & cut an Onion or a Quarter of an Orange
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of Madeira Wine boiling hot to baste it with & Lemon Juice; save the Dripping & when you think it enough put a little strong Gravy scum'd clear & put under the Mutton - Do Lamb the same way - To pot Carp - (Mrs. Hill). When you have clean'd them cut off their Heads & chine them, take out the Bones, cut off the Fins & the fat Pieces of the Belly; then cut them to the length of your Pot & season with white Pepper, Nutmeg, Salt & Mace; lay them one Piece upon another, & cut an Onion or a Quarter of an Orange
Szathmary Culinary Manuscripts and Cookbooks
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