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Carp Roe

Put the roes of three or four carp into a stewpan, strew a little salt over them, and cover with vinegar. Boil them for ten or fifteen minutes, then chop them up with half their bulk in bread-crumbs, the finely-chopped rind of a lemon, a little salt and cayenne, and a little grated nutmeg. Make them up into cakes, and bake in a Dutch oven, with a little butter, till they are hot. Time to bake, a few minutes.