<h2>FIFTEEN WAYS TO COOK PERCH</h2>
<h3>FRIED PERCH—I</h3>
<p class="indent">
Clean the fish, dip in flour, then in beaten egg, then in crumbs,
and fry in plenty of fat. Drain and garnish with lemon and parsley.</p>
<h3>FRIED PERCH—II</h3>
<p class="indent">
Dip the cleaned perch in flour and fry brown in salt pork fat.</p>
<h3>FRIED PERCH—III</h3>
<p class="indent">
Prepare and clean the fish, season with salt and pepper, dip in
egg and corn-meal, and fry in deep fat.</p>
<h3>BROILED PERCH</h3>
<p class="indent">
Rub the prepared fish with butter, season with salt and pepper,
and broil. Garnish with fried parsley and lemon.</p>
<h3>BOILED PERCH</h3>
<p class="indent">
Boil the cleaned fish with parsley, a tablespoonful <SPAN name="page_236"><span class="page"></span></SPAN> of butter,
and salt and pepper to season. Drain, strain the liquid, thicken
with butter and flour, season to taste, pour over the fish, and
serve.</p>
<h3>BOILED PERCH WITH OYSTER SAUCE</h3>
<p class="indent">
Prepare and clean the fish and simmer until done in salted and
acidulated water. Drain and serve with Oyster Sauce.</p>
<h3>PERCH À L'ALLEMANDE</h3>
<p class="indent">
Put two large cleaned perch into a saucepan with two chopped carrots,
a sprig of parsley, a celery root, a sliced onion and a pinch of
salt. Cover with white wine and simmer for twenty minutes. Drain
and keep warm. Take out the onion, parsley and celery root, add
half a cupful of chopped mushrooms, and cook for five minutes. Cook
with a tablespoonful each of butter and flour thickened together,
take from the fire, add a tablespoonful of butter and the juice of
two lemons. Pour over the fish and serve.</p>
<h3>STEWED PERCH À LA BATELIÈRE</h3>
<p class="indent">
Put four pounds of cleaned perch into a saucepan with salt and
pepper to season, two sliced onions, a bunch of parsley, and Claret
<SPAN name="page_237"><span class="page"></span></SPAN> and water
in equal parts to cover. Simmer for half an hour, drain, remove
the parsley and thicken the sauce with two tablespoonfuls each of
butter and flour cooked together. Add a tablespoonful of anchovy
essence, the juice of half a lemon, and two tablespoonfuls of butter.
Pour over the fish and serve.</p>
<h3>PERCH À LA FRANÇAISE</h3>
<p class="indent">
Boil the perch in white wine, and when cooked, skin and arrange
on a serving-dish. Pour over a Cream Sauce to which has been added
chopped cooked carrots and mushrooms and a tablespoonful of minced
parsley. Add also to the sauce a tablespoonful of butter and grated
nutmeg and lemon-juice to season.</p>
<h3>PERCH À LA MAÎTRE D'HÔTEL</h3>
<p class="indent">
Prepare according to directions given for Mullet à la
Maître d'Hôtel.</p>
<h3>PERCH À LA NORMANDY</h3>
<p class="indent">
Prepare and clean the fish and put into a stewpan with a chopped
onion, a bunch of parsley, a pinch of salt, and enough white wine
to cover. Simmer for fifteen minutes, take up the fish, and strain
the liquid. Add one cupful of oyster liquor and boil the liquid
until <SPAN name="page_238"><span class="page"></span></SPAN>
reduced half. Take from the fire, add one tablespoonful of butter
and two of flour, cooked together, stir until smooth, return to
the fire, and cook until thick, stirring constantly. Take from
the fire and add slowly the yolks of three eggs well beaten. Bring
to the boil, pour over the fish, and serve.</p>
<h3>PERCH À LA SICILY</h3>
<p class="indent">
Cook three or four large perch for twenty minutes with a bunch
of parsley in salted and acidulated water. Put into a saucepan
one tablespoonful of malt vinegar, one tablespoonful of tarragon
vinegar, a teaspoonful of minced parsley, a small chopped onion,
a bay-leaf, and four pepper-corns. Boil for ten minutes, strain,
and cool. Cook together four tablespoonfuls of butter and two of
flour. When brown, add a pint of beef stock and cook until thick,
stirring constantly. Take from the fire, add the strained vinegar,
the beaten yolks of six eggs, and two tablespoonfuls of grated
horseradish. Bring to the boil, pour over the fish, and serve.</p>
<h3>PERCH À LA STANLEY</h3>
<p class="indent">
Clean four large perch, put into a saucepan with a tablespoonful
of butter, a small bunch of parsley, a pint of Rhine wine, a pint
of <SPAN name="page_239"><span class="page"></span></SPAN> white
stock, and salt and pepper to season. Simmer slowly until done,
drain, and keep warm. Thicken the sauce with two tablespoonfuls
each of butter and flour cooked together, take from the fire, add
the yolks of four eggs beaten with the juice of a lemon and three
tablespoonfuls of butter. Bring to the boil, add a dozen parboiled
oysters, pour over the fish, and serve.</p>
<h3>BAKED PERCH</h3>
<p class="indent">
Prepare and clean the fish, stuff with seasoned crumbs, and sew
up. Bake with a little white wine and melted butter.</p>
<h3>PERCH SALAD</h3>
<p class="indent">
Clean and boil the fish, drain, and cool. Serve very cold on lettuce
with Mayonnaise.</p>
<div style="break-after:column;"></div><br />