STEWED CARP.

Having cut off the head, tail, and fins, season the carp with
salt, peppers and powdered mace, both, inside and out. Rub the
seasoning on very well, and let them lay in it an hour, Then put
them into a stew-pan with a little parsley shred fine, a whole
onion, a little sweet marjoram, a tea-cup of thick cream or very
rich milk, and a lump of butter rolled in flour. Pour in
sufficient water to cover the carp, and let it stew half an hour.

Perch may be done in the same way.

You may dress a piece of sturgeon in this manner, but you must
first boil it for twenty minutes to extract the oil. Take off the
skin before you proceed to stew the fish.