Broiled Perch

Ingredients

• Choose perch of a moderate size
• Melt a good quantity of butter
• on a bed of fried parsley
• garnish with quarters of lemon

Method

1. 1

   Choose perch of a moderate size, fresh from the water; scale and clean them, and dry them in a napkin.

2. 2

   Melt a good quantity of butter with some salt, let it be thick when it has cooled a little; dip the perch in it, and roll it about till the butter sticks well to every part of it; then set a gridiron over a very clear fire, but let it stand some distance from the fire, for the perch must be well cooked before it is browned.

3. 3

   Serve on a bed of fried parsley, garnish with quarters of lemon.

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.

Broiled Perch. Choose perch of a moderate size, fresh from the water ; scale and clean them, and dry them in a napkin. Melt a good quantity of butter with some salt, let it be thick when it has cooled a little ; dip the perch in it, and roll it about till the butter sticks well to every part of it ; then set a gridiron over a very clear fire, but let it stand some distance from the fire, for the perch must be well cooked before it is browned. Serve on a bed of fried parsley, garnish with quarters of lemon

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