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Perch, Stewed
From Cassell's dictionary of cookery, 1892
Serves 1
Time to stew: 15 to 20 minutes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1146. The excerpt below is the record exactly as published.
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 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 table- spoonful of mushroom ketchup, a tea-spoonful of the essence of anchovy, a small pinch of c^ayenne
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