Perch, German Style

Ingredients

• two moderately large perch
• two carrots
• some roots of parsley
• some celery
• a bunch of parsley
• one onion
• a little salt
• cover the perch with white wine
• the strained juice of two lemons
• some butter
• some finely minced raw mushrooms

Method

1. 1

   Scale and clean the perch and put them in a stewpan.

2. 2

   Finely mince the red part of the carrots, parsley roots, and celery, and add them to the stewpan with the fish, parsley, onion, and salt.

3. 3

   Cover with white wine and boil over moderate fire for twenty minutes.

4. 4

   Remove the fish when cooked, drain, and place on a hot dish.

5. 5

   Remove the parsley and onions, add minced mushrooms to the vegetables, and cook for five minutes.

6. 6

   Stir in butter kneaded with flour to thicken, then add more butter in small pieces and lemon juice.

7. 7

   Pour over the fish and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 17. The excerpt below is the record exactly as published.

Perch, German Style. Scale and clean two moderately large perch and put them in a stewpan. Finely mince the red part of two carrots, some roots of parsley and celery, put them in the stewpan with the fish, with a bunch of parsley, one onion and a little salt, cover the perch with white wine and let them boil over a moderate fire for twenty minutes. Take the fish oiit when cooked, drain and place them on a hot dish. Take the bunch of parsley and onions out of the stewpan, then put in with the vegetables some finely minced raw mushrooms, and cook them for five minutes ; then stir in a piece of 66 FISH. butter kneaded with flour to thicken it ; take the stewpan off the fire, put in some more butter, cut in small pieces, but not kneaded, add the strained juice of two lemons

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