Carp To Stew

When your fish has been properly washed, lay it in a fish kettle, with a pint of port wine and about as much water as will half cover it; a bay leaf, a carrot, a large onion, a head of celery, a dozen berries of black pepper, the same of allspice, and an ounce of lean ham; cover the fish kettle close, and let it stew gently for half an hour; take the fish up, lay it on a hot dish, and thicken the liquor that it was boiled in with flour; season with pepper, salt, and a little grated nutmeg; when it has boiled ten minutes, strain it through, a tarn mis into a clean stewpan, make it very hot, and pour it over the fish; if there is more sauce than the dish will hold, send the rest up in a boat.

Perch Fried

Wash the fish well, and wipe them on a dry cloth, flour them lightly all over, and fry them ten minutes in hot lard or drippings; when they are fried, lay them on a hair sieve to drain; send them up on a hot dish: garnish with sprigs of green parsley. Anchovy sauce.

Perch Boiled

Clean them carefully, and put them in a fish kettle, with as much cold spring water as will cover them, with a handful of salt; set them on a quick fire till they boil; when they boil, set them on one side to boil gently for ten minutes.