Boiled Perch

Ingredients

• Clean and scale the fish
• Pour a small quantity of water
• a bunch of parsley
• a lump of butter

Method

1. 1

   Clean and scale the fish, leaving the roe and liver inside.

2. 2

   Pour a small quantity of water in a fish kettle with a bunch of parsley, a little salt and pepper, and boil till the parsley is soft; then put in the fish with a lump of butter and boil slowly for ten or twelve minutes.

3. 3

   When cooked, remove carefully, lay it on a hot dish, strain the cooking liquor over, and serve with a Dutch sauce.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 16. The excerpt below is the record exactly as published.

Boiled Perch. Clean and scale the fish, leaving the roe and liver inside. Pour a small quantity of water in a fishkettle with a bunch of parsley, a little salt and pepper, and boil till the parsley is soft ; then put in the fish with a lump of butter

Cook this with the app: pantry check, scaling, and the assistant.