(Directions for Cookery, 1851)
Having cut off the head, tail, and fins, season the carp with salt, pepper, 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. Some port wine will improve it.
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.