INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Mode.--Scale the fish, take out the gills and clean it thoroughly; lay it in boiling water, salted as above, and simmer gently for 10 minutes. If the fish is very large, longer time must be allowed. Garnish with parsley, and serve with plain melted butter, or Dutch sauce. Perch do not preserve so good a flavour when stewed as when dressed in any other way.
Time.--Middling-sized perch, 1/4 hour.
Seasonable from September to November.
Note.--Tench may be boiled the same way, and served with the same sauces.
Mode.--Scale the fish, take out the gills and clean it thoroughly; lay it in boiling water, salted as above, and simmer gently for 10 minutes. If the fish is very large, longer time must be allowed. Garnish with parsley, and serve with plain melted butter, or Dutch sauce. Perch do not preserve so good a flavour when stewed as when dressed in any other way.
Time.--Middling-sized perch, 1/4 hour.
Seasonable from September to November.
Note.--Tench may be boiled the same way, and served with the same sauces.
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