moderate-sized perch. Wash, empty, and scale
them carefully, wipe them dry, and lay them
on a dish. Sprinlde a little salt and pepper✪ Perch, Fried
over them, and pour on them six table-spoonfuls
of oil. Let them soak for half an hour, and
turn them once during that time. Drain them
well, and cover them thickly with finely-grated
bread-crumbs, seasoned with pepper and salt,
and flavoured with a powdered clove, or a httle
grated nutmeg, a table-spoonful of chopped
parsley, and a pinch of powdered thyme. Broil
on a moderate fire till the fish are brightly
browned, serve on a hot dish, garnish with
parsley, and send ..aelted butter, parsley sauce,
or piquant sauce to table in a tureen. Time
to broil, ten minutes or more, according to size.
Sufficient for two persons.
Perch, Potted. — Take ten or twelve
moderate-sized perch. Empty them, take out
the gills, skin them, and cut off the heads,
tails, and fins. Put them into a pie-dish that
will only just hold them when they are closely
packed, sprinkle a Httle salt over them, and lay
on them a muslin bag containing the following
ingredients, which have been crushed to powder :
— eight peppercorns, two chillies, four allspice,
half an inch of ginger, a bay-leaf, and a laurel-
leaf. Put ten ounces of fresh butter, cut into
shoes, upon the fish, cover it closely, and bake
in a gentle oven. When done, lift out the bag,
and keep the fish in a cool place until wanted.
Serve cold. Time to bake, two hours. Pro-
bable cost uncertain, perch being seldom offered
for sale. Sufficient for ten or twelve pers✪ Perch, Pottedons.
Perch, stewed. — Take three or four
moderate-sized perch. Wash, scale, and empty
them, and take out the gills, put them into a
stewpan, and barely cover them with weak
PER
( 536 )
PER
stock, or water. Put witli them a large onion
cut into slices, four cloves, a bunch of parsley,
a small sprig of thyme, a hay-leaf, two pinches
of salt, and two pinches of pepper. Simmer
gently until the fish is done enough. In
order to ascertain when this is the case, press
the flesh with the finger, when it should give
way to the touch. Lift out the perch, and
drain them. Strain the liquid in which they
were stewed, thicken it with a little flour and
butter, and boil it quickly for a few minutes.
Stir into it a wine-glassful of claret, a table-
spoonful of mushroom ketchup, a tea-spoonful
of the essence of anchovy, a small pinch of
c^ayenne, and a table-spoonSul of chopped pars-
Icy. Skin the fish, preserve the tins, put them
upon a hot dish, strain the sauce over them, and
put the fins at each side of them ; serve very
hot. Time to stew the perch, fifteen or twenty
minutes, according to size. Probable cost un-
certain, perch being seldom offered for sale.
Sufficient for two or three persons.
Perch Stewed in Wine.— Like aU fish
Page 1146 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
moderate-sized perch. Wash, empty, and scale them carefully, wipe them dry, and lay them on a dish. Sprinkle a little salt and pepper over them, and pour on them six table-spoonfuls of oil. Let them soak for half an hour, and turn them once during that time. Drain them well, and cover them thickly with finely-grated bread-crumbs, seasoned with pepper and salt, and flavoured with a powdered clove, or a little grated nutmeg, a table-spoonful of chopped parsley, and a pinch of powdered thyme. Broil on a moderate fire till the fish are brightly browned, serve on a hot dish, garnish with parsley, and send melted butter, parsley sauce, or piquant sauce to table in a tureen. Time to broil, ten minutes or more, according to size. Sufficient for two persons.
Perch, Potted. — Take ten or twelve moderate-sized perch. Empty them, take out the gills, skin them, and cut off the heads, tails, and fins. Put them into a pie-dish that will only just hold them when they are closely packed, sprinkle a Httle salt over them, and lay on them a muslin bag containing the following ingredients, which have been crushed to powder : — eight peppercorns, two chillies, four allspice, half an inch of ginger, a bay-leaf, and a laurel-leaf. Put ten ounces of fresh butter, cut into slices, upon the fish, cover it closely, and bake in a gentle oven. When done, lift out the bag, and keep the fish in a cool place until wanted. Serve cold. Time to bake, two hours. Probable cost uncertain, perch being seldom offered for sale. Sufficient for ten or twelve persons.
Perch, stewed. — Take three or four moderate-sized perch. Wash, scale, and empty them, and take out the gills, put them into a stewpan, and barely cover them with weak
PER
( 536 )
PER
stock, or water. Put witli them a large onion cut into slices, four cloves, a bunch of parsley, a small sprig of thyme, a hay-leaf, two pinches of salt, and two pinches of pepper. Simmer gently until the fish is done enough. In order to ascertain when this is the case, press the flesh with the finger, when it should give way to the touch. Lift out the perch, and drain them. Strain the liquid in which they were stewed, thicken it with a little flour and butter, and boil it quickly for a few minutes. Stir into it a wine-glassful of claret, a tablespoonful of mushroom ketchup, a tea-spoonful of the essence of anchovy, a small pinch of c^ayenne, and a tablespoonful of chopped parsley. Skin the fish, preserve the tins, put them upon a hot dish, strain the sauce over them, and put the fins at each side of them ; serve very hot. Time to stew the perch, fifteen or twenty minutes, according to size. Probable cost uncertain, perch being seldom offered for sale. Sufficient for two or three persons.
Perch Stewed in Wine.— Like aU fish
Records on this page
Perch (a la Maitre d' Hotel)Perch, BoiledPerch, FriedPerch, PottedPerch, Stewed