To Fry Perch or Tench
From Modern cookery, in all its branches, 1884
Serves 2
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 100. The excerpt below is the record exactly as published.
O FRY PERCII OR TENCH. Scale, and clean them perfectly ; dry them well, flour and fry them in boiling lard. Serve plenty of crisped or fried parsley
Cook this with the app: pantry check, scaling, and the assistant.