How to Cook Perch

Ingredients

• 1 perch
• a little onion
• parsnip
• parsley
• salt
• a little clarified fat
• and water

Method

1. 1

   Clean the perch, open on one side across the body and pass the roe through this.

2. 2

   Cut some Julienne strips of onion, parsnip and parsley stalk, and fry in a little fat without colouring them.

3. 3

   Add sufficient water to half cover the fish, and salt at the rate of 4 oz. per quart.

4. 4

   Bring the water to the boil, and then add the fish.

5. 5

   Boil fast at first, then, when nearly cooked, slower.

6. 6

   (A perch of 1 lb. takes 20 minutes.) Dish up the fish, reduce the liquor until there is sufficient left to moisten the fish, then pour this over and serve.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 20. The excerpt below is the record exactly as published.

How to Cook Perch Materials.—1 perch, a little onion, parsnip and parsley, salt, a little clarified fat, and water

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