Other baits there be; but
these, with diligence and patient watchfulness, will do better than any
that I have ever practiced or heard of. And yet I shall tell you, that the
crumbs of white bread and honey made into a paste is a good bait for a
Carp; and you know, it is more easily made. And having said thus much
of the Carp, my next discourse shall be of the Bream, which shall not
prove so tedious; and therefore I desire the continuance of your
attention.
But, first, I will tell you how to make this Carp, that is so curious to be
caught, so curious a dish of meat as shall make him worth all your
labour and patience. And though it is not without some trouble and
charges, yet it will recompense both.
Take a Carp, alive if possible; scour him, and rub him clean with water
and salt, but scale him not: then open him; and put him, with his blood
and his liver, which you must save when you open him, into a small pot
or kettle: then take sweet marjoram, thyme, and parsley, of each half a
handful; a sprig of rosemary, and another of savoury; bind them into
two or three small bundles, and put them in your Carp, with four or five
whole onions, twenty pickled oysters, and three anchovies. Then pour
upon your Carp as much claret wine as will only cover him; and season
your claret well with salt, cloves, and mace, and the rinds of oranges
and lemons.
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