278 COOKERY OF THE PIKE AND PERCH 



sprigs of parsley ; simmer for ten minutes. Some 

 carrot, chopped small, may be added with advantage. 

 A bay leaf may be boiled in the stock, and a dash 

 of flavour may be given with eschalot or essence 

 of anchovy. Serve with thin bread and butter and 

 lemon. 



For frying and fried perch is a capital breakfast 

 dish dip the fish into beaten egg, then into dried 

 crumbs, and fry in boiling fat till of a bright brown ; 

 fry from six to ten minutes, according to the size. 

 Serve upon paper, with melted butter, slightly fla- 

 voured with eschalot or anchovy. 



For stewing : Clean the fish ; rub them inside 

 with salt and mixed spices. Lay them in the pan and 

 cover them with good stock, with a couple of onions 

 and some cloves, some peppercorns, and a little 

 mace. When they have stewed for a couple of 

 minutes add a couple of glasses of white wine, an 

 anchovy, with the juice of a lemon, and cayenne. 

 Thicken the sauce with butter kneaded in brown 

 flour, and a few pickled oysters may be added. 

 Having strained it, pour it over the fish. 



White wine should always go with white fish, and 

 perch may be stewed in Rhenish or Grave, with a 

 very little stock, and a high flavouring of parsley, 

 eschalot, and spices. 



