| Ingredients: | 1/4 lb. of salt to each gallon of water.
|
| Method: | Scale the fish, take out the gills and clean it thoroughly; lay
it in boiling water, salted as above, and simmer gently for 10 minutes.
If the fish is very large, longer time must be allowed. Garnish with
parsley, and serve with plain melted butter, or Dutch sauce. Perch do
not preserve so good a flavour when stewed as when dressed in any other
way.
|
| Time: | Middling-sized perch, 1/4 hour. |
| Notes: | Tench may be boiled the same way, and served with the same
sauces.
_Pic_ |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
