Open and wash it clean, Strip time parsley, sweet marjerom of each
half a handfull mince them and incorporate them in half a pound or 3
quarters of butter mould it up and put it in the carps belly & sew it
up but first season the belly with pepper salt and mace and a little
ginger bind him on with pack thread fast to the spit, baste it first
with butter afterwards with his own driping very often, when you feel
it tender under the skin it is enough for sauce take the driping of him
& y^e herbs out of his belly and 3 or 4 spoonfulls of white wine boyle
it together and serve it up.