Ryba w Szarym Sosie Po Krolewsku

In the present century, and no doubt in earlier ones, too, it has been customary for Poles to serve carp with a grey sauce. However, an early reference to it which I found in Kucharka Mieyska y Wieyska (a charming little book on Town and Country Cooking, author not named, Warsaw, 1804) suggests that it was then considered good for sterlet and various marine fish. The version which I have reconstructed from this and other books constitutes an unusual s