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Personal Chef Recipe PERCH STEWED WITH WINE.
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PERCH STEWED WITH WINE.
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Personal Chef Recipes - by Mrs Beeton

PERCH STEWED WITH WINE.

Ingredients:Equal quantities of stock No. 105 and sherry
1 bay-leaf
1 clove of garlic
a small bunch of parsley
2 cloves
salt to taste; thickening of butter and flour
pepper
grated nutmeg
1/2 teaspoonful of anchovy sauce.
Method:Scale the fish and take out the gills, and clean them thoroughly; lay them in a stewpan with sufficient stock and sherry just to cover them. Put in the bay-leaf, garlic, parsley, cloves, and salt, and simmer till tender. When done, take out the fish, strain the liquor, add a thickening of butter and flour, the pepper, nutmeg, and the anchovy sauce, and stir it over the fire until somewhat reduced, when pour over the fish, and serve.
Time: About 20 minutes.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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