Stewed Carp

Scale the fish, cut off the head, tail and fins. Mix one tablespoonful of salt, half a teaspoonful of pepper and a quarter of a teaspoonful of mace together, and rub the carp inside and out with it. Stand it in a cold place for one and a half hours. Then put it into a kettle, as for boiled fish, and cover it with boiling water; add one small onion, a sprig of parsley, one bay leaf and one teaspoonful of sweet marjoram; let this simmer ten minutes to every pound. When done, dish and serve with cream sauce.

Stewed Salt Codfish

1 cup of picked codfish 2 medium-sized potatoes Butter the size of an egg

1 quart of milk 1/2 cup of bread crumbs Salt and pepper to taste

Cover the codfish with cold water and soak two hours. Pare and cut the potatoes into dice, put them in a stewing-pan, cover them with boiling water and boil until tender; drain, add to them the milk the butter and the bread crumbs. Drain the fish and scald it, and drain again; add it to the other ingredients, let it boil up once, add salt and pepper and serve very hot.