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" ... and lemons. That done, cover your pot and set it on a quick fire till it be sufficiently boiled. Then take out the Carp ; and lay it, with the broth, into the dish ; and pour upon it a quarter of a pound of the best fresh butter, melted, and beaten... "
The Sportsman - Sida 369
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The Complete Angler: Or, The Contemplative Man's Recreation

Izaak Walton, Charles Cotton - 1844 - 418 sidor
...pound of the best fresh butter, melted and beaten with half a dozen spoonfuls of the broth, the yolks of two or three eggs, and some of the herbs shred...garnish your dish with lemons, and so serve it up, and much good do you ! DR. T. THE FOURTH DAY. CHAP, x. Observations of the BREAM, and Directions to...
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Zoological sketches, descriptions of one hundred and twenty animals [signed ...

T B. M - 1844
...pound of the best fresh butter, melted and beaten with half a dozen spoonfuls of the broth, the yolks of two or three eggs, and some of the herbs shred. Garnish your dish with lemons, and so serve it up ; and much good do you!" THE PIKE. Esox Lucius. THIS well-known fish, which is now common throughout...
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British fish and fisheries

British fish - 1849
...pound of the best fresh butter, melted and beaten with half a dozen spoonfuls of the broth, the yolks of two or three eggs, and some of the herbs shred....Garnish your dish with lemons, and so serve it up, and much good may it do you." Worms, the larvee of insects, and the tender leaves of aquatic plants,...
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Complete Fisher's Manual for the United States

John Jay Brown - 1849 - 332 sidor
...pound of the best fresh butter, melted and beaten with a half a dozen spoonsful of the broth, the yolks of two or three eggs, and some of the herbs shred...garnish your dish with lemons, and so serve it up, and much good do you." CHAPTER X. OF THE STRIPEDBASSE,OR ROCK-PISH. THIS n ble and highly prized fish...
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Frank Forester's Fish and Fishing of the United States and British Provinces ...

Henry William Herbert - 1849 - 455 sidor
...pound of the best fresh butter, melted and beaten with a half-a-dozen spoonfuls of the broth, the yolks of two or three eggs, and some of the herbs shred...garnish your dish with lemons, and so serve it up, and much good to you. SOYER'S RECEIPT FOR CARP EN MATELOTE. Have your fish ready cleaned, and make...
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The American Angler's Guide: Containing the Opinions and Practice ..., Del 1–2

John Jay Brown - 1849 - 224 sidor
...of the best fresh butter, melted and beaten witli a half a dozen spoonsful of the broth, the yolks of two or three eggs, and some of the herbs shred...garnish your dish with lemons, and so serve it up, and much good do you." CHAPTER X. OF THE ST RIP EDBA 8 SE , OR ROC K-PI SH . THIS n ;ble and highly...
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The American Angler's Guide: Or, Complete Fisher's Manual, for the United ...

John J. Brown - 1857 - 332 sidor
...pound of the best fresh butter, melted and beaten with a half a dozen spoonsful of the broth, the yolks of two or three eggs, and some of the herbs shred...garnish your dish with lemons, and so serve it up, and much good do you." ;•// \ M< • \ • \ . i CHAPTER X. OF THE STRIPED BASSE, OR ROCK- FISH....
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The complete angler, by I. Walton and C. Cotton. With a new intr. and notes ...

Izaak Walton - 1851
...pound of the best fresh butter, melted and beaten with half a dozen spoonfuls of the broth, the yolks of two or three eggs, and some of the herbs shred...garnish your dish with lemons, and so serve it up, and much good do you. Dr. T. 210 CHAPTER X. Observations of the BREAM, and Directions to catch him....
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Fraser's Magazine, Volym 48

James Anthony Froude, John Tulloch - 1853
...pound of the best fresh butter, melted and beaten with half a dozen spoonfuls of the broth, the yolks of two or three eggs, and some of the herbs shred....Garnish your dish with lemons, and so serve it up, and much good may it do you ! Some buy only the head, for the sake of ' the false tongue/ which enjoys...
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The Complete Angler

Izaak Walton, Charles Cotton - 1854 - 309 sidor
...pound of the best fresh butter, melted and beaten with half a dozen spoonfuls of the broth, the yolks of two or three eggs, and some of the herbs shred...garnish your dish with lemons, and so serve it up, and much good do you. — DR. T. [REMARKS oy THE CAM. — Walton's natural history of the carp is marked...
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