Perch (a la Maitre d' Hotel). — Put as much
cold water as will cover the fish into a sauce-
pan, with half a dozen chives, a handful of
parsley, and a little pepper and salt. Put it on
the fire, and bring it to a boil. Wash the fish
in lukewai-m water to free it from the slime,
empty it, remove the gills and the fins, and scrape
it carefully. Plimge it into the boiling water,
and when done enough, which will be when
the flesh gives way on being pressed with the
finger, drain and dish it on a folded napkin,
garnish with curled parsley, and send a sauce,
made as follows, to table in a tureen: — Mix two
ounces of fresh butter smoothly with one oimce
of flour. Add a quarter of a pint of milk, a table-
spoonful of chopped parsley, a little pepper,
salt, and grated nutmeg, and a table-sjjoonful
of strained lemon-juice. Stir the mixture over
the flre without ceasing until it is on the point
of boiling. Pour it into a tureen, add to it a
piece of butter the size of a walnut, and serve
very hot. Time to boil the fish, according to
the size : small fish, ten minutes ; large, hall an
hour. Probable cost uncertain, perch being
seldom offered for sale. Sufiicient, a moderate-
sized perch for each person.
Perch, Boiled. — Wash the fish in luke-
■warm water to take off the slime, scale it care-
fully, empty it, take out the gills, cut off the
fins, place "the fish in boiling salted water,
and keep it boiling until it is done enough. In
order to ascertain when this point is reached,
press the fish with the fingers ; if it gives way
to the touch it is done. Take it up, drain
it, and serve on a hot dish. Garnish with
parsley, and send melted butter, parsley sauce,
or Dutch sauce, to table in a tureen. Time,
about a quarter of an hour for a moderate-sized
fish. Probable cost uncertain, perch being
seldom offered for sale. Sufiicient for one
person.
Perch, Boiled (another way). — Clean
them carefully and put them in a fish-kettle
with as much cold spring-water as will cover
them, adding a handful of salt. Set them on a
quick fire till they boil. When they boil, set
them on one side to boil gently for about ten
minutes, according to their size.
Perch, Fried. — Wash, scale, and clean
the fish carefully, wipe them dry, and flour
them lightly all over ; then rub off the flour,
dip them into beaten egg, and afterwards into
finely-grated bread-crumbs, and fry them in
plenty of boiling fat, until they are nicely
browned. Drain them for a few minutes on
an inverted sieve, serve on a hot dish, and
garnish with parsley. Send shrimp sauce,
anchovy sauce, or plain melted butter, to table
in a tm-een. Time to fry, eight to ten minutes.
Probable cost uncertain, perch being seldom
offered for sale. Sufficient, four or five for a
dish.
Perch, Pried, with Herbs.— Take two ✪ Perch (a la Maitre d' Hotel)
Page 1145 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Perch (a la Maitre d' Hotel). — Put as much cold water as will cover the fish into a saucepan, with half a dozen chives, a handful of parsley, and a little pepper and salt. Put it on the fire, and bring it to a boil. Wash the fish in lukewarm water to free it from the slime, empty it, remove the gills and the fins, and scrape it carefully. Plunge it into the boiling water, and when done enough, which will be when the flesh gives way on being pressed with the finger, drain and dish it on a folded napkin, garnish with curled parsley, and send a sauce, made as follows, to table in a tureen: — Mix two ounces of fresh butter smoothly with one ounce of flour. Add a quarter of a pint of milk, a tablespoonful of chopped parsley, a little pepper, salt, and grated nutmeg, and a tablespoonful of strained lemon-juice. Stir the mixture over the flre without ceasing until it is on the point of boiling. Pour it into a tureen, add to it a piece of butter the size of a walnut, and serve very hot. Time to boil the fish, according to the size : small fish, ten minutes ; large, half an hour. Probable cost uncertain, perch being seldom offered for sale. Sufficient, a moderatesized perch for each person.
Perch, Boiled. — Wash the fish in lukewarm water to take off the slime, scale it carefully, empty it, take out the gills, cut off the fins, place "the fish in boiling salted water, and keep it boiling until it is done enough. In order to ascertain when this point is reached,
press the fish with the fingers ; if it gives way to the touch it is done. Take it up, drain it, and serve on a hot dish. Garnish with parsley, and send melted butter, parsley sauce, or Dutch sauce, to table in a tureen. Time, about a quarter of an hour for a moderate-sized fish. Probable cost uncertain, perch being seldom offered for sale. Sufficient for one person.
Perch, Boiled (another way). — Clean them carefully and put them in a fish-kettle with as much cold spring-water as will cover them, adding a handful of salt. Set them on a quick fire till they boil. When they boil, set them on one side to boil gently for about ten minutes, according to their size.
Perch, Fried. — Wash, scale, and clean the fish carefully, wipe them dry, and flour them lightly all over ; then rub off the flour, dip them into beaten egg, and afterwards into finely-grated bread-crumbs, and fry them in plenty of boiling fat, until they are nicely browned. Drain them for a few minutes on an inverted sieve, serve on a hot dish, and garnish with parsley. Send shrimp sauce, anchovy sauce, or plain melted butter, to table in a tureen. Time to fry, eight to ten minutes. Probable cost uncertain, perch being seldom offered for sale. Sufficient, four or five for a dish.
Perch, Pried, with Herbs.— Take two
Records on this page
Perch (a la Maitre d' Hotel)Perch, BoiledPerch, Fried