To Boil Perch

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (18)
  1. Wipe or wash off the slime.
  2. Scrape off the scales.
  3. Empty and clean the insides perfectly.
  4. Take out the gills.
  5. Cut off the fins.
  6. Lay the perch into equal parts of cold and of boiling water, salted as for mackerel.
Cooking Time (Method 1)
  1. From eight to ten minutes will boil them unless they are very large.
Serving (Method 1)
  1. Dish them on a napkin.
  2. Garnish them with curled parsley.
  3. Serve melted butter with them, or Maître d’Hôtel Sauce Maigre.
Alternative Method (French Cooks)
  1. Put them at once into boiling water.
  2. Keep them over a brisk fire for about fifteen minutes.
  3. Dress them also without taking off the scales or fins until they are ready to serve.
  4. When ready to serve, strip the whole of the skin off carefully.
  5. Stick the red fins into the middle of the backs.
  6. Cover the fish with the Steward’s sauce, thickened with eggs.
Cooking Time Summary
  1. In warm water, 8 to 10 minutes.
  2. In boiling, 12 to 15 minutes.
Original Text
TO BOIL PERCH.[50] 50.  The figure of this fish is very disproportioned in size to that of the carp and other kinds inserted here, as it is quite small at its fullest growth compared with the carp, which sometimes attains to a great weight. Perch. First wipe or wash off the slime, then scrape off the scales, which adhere rather tenaciously to this fish; empty and clean the insides perfectly, take out the gills, cut off the fins, and lay the perch into equal parts of cold and of boiling water, salted as for mackerel: from eight to ten minutes will boil them unless they are very large. Dish them on a napkin, garnish them with 83curled parsley, and serve melted butter with them, or Maître d’Hôtel Sauce Maigre. Very good French cooks put them at once into boiling water and keep them over a brisk fire for about fifteen minutes. They dress them also without taking off the scales or fins until they are ready to serve, when they strip the whole of the skin off carefully, and stick the red fins into the middle of the backs; the fish are then covered with the Steward’s sauce, thickened with eggs. In warm water, 8 to 10 minutes; in boiling, 12 to 15 minutes.
Notes
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