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Personal Chef Recipe FRIED PERCH.
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LOBSTER PATTIES (an Entree).
POTTED LOBSTER.
BAKED MACKEREL.
BOILED MACKEREL.
BROILED MACKEREL.
FILLETS OF MACKEREL.
PICKLED MACKEREL.
GREY MULLET.
RED MULLET.
FRIED OYSTERS.
SCALLOPED OYSTERS.
STEWED OYSTERS.
OYSTER PATTIES (an Entree).
OYSTERS FRIED IN BATTER.
BOILED PERCH.
FRIED PERCH.
PERCH STEWED WITH WINE.
BOILED PIKE.
BAKED PIKE.
FRIED PLAICE.
STEWED PLAICE.
TO BOIL PRAWNS OR SHRIMPS.
BOILED SALMON.
SALMON AND CAPER SAUCE.
COLLARED SALMON.
CURRIED SALMON.
SALMON A LA GENEVESE.
PICKLED SALMON.
POTTED SALMON.
BAKED SEA-BREAM.
TO DRESS SHAD.

Personal Chef Recipes - by Mrs Beeton

FRIED PERCH.

Ingredients:Egg and bread crumbs
hot lard.
Method:Scale and clean the fish, brush it over with egg, and cover with bread crumbs. Have ready some boiling lard; put the fish in, and fry a nice brown. Serve with plain melted butter or anchovy sauce.
Time: 10 minutes.
Notes: Fry tench in the same way. 294.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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