Dissolve three or four anchoves, with a little grated bread and nutmeg, and give it a warm in some of the broth the carp was boiled in, beat it up thick with some butter, and a clove of garlick, or pour it on the carp.

Or make sauce with beaten butter, grape-verjuyce, white wine, slic’t lemon, juyce of oranges, juyce of sorrel, or white-wine vinegar.