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Time: Middling-sized perch, 1/4 hour.

Seasonable from September to November.

Ingredients
  1. perch
  2. 1/4 lb. of salt
  3. 1gallon of water
Directions
  • Scale the fish, take out the gills and clean it thoroughly
  • Lay it in boiling water, salted as above
  • Simmer gently for 10 minutes == f 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.

    Not:Tench may be boiled the same way, and served with the same sauces.

    Source: The Book of Household Management by Isabella Beeton (1859)

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