18 PERCH. 



A la Chambord. After having gutted the fish, fill 

 the body with carp roes; lard one side of the fish, and 

 cook it in a fish-kettle, with French white wine, pepper, 

 salt, thyme, bay-leaf, cloves, and slices of onions. 

 When the fish is cooked, garnish it with boiled sweet- 

 bread and river craw-fish, and serve with Spanish 

 sauce. 



SECT. Y. THE PERCH. 

 Perca Fluviatalis. 



WHEN upwards of a pound in weight, the perch is a 

 noble-looking fish. It is a bold one, moreover, and 

 affords much diversion to the angler. In shape, the 

 perch is thick and broad, high at the upper end of the 

 back " hog-backed." The head is small, and the 

 mouth large. The dorsal fin is strong and spinous, and 

 the back and sides are thickly covered with small scales. 

 The teeth are in the jaws, and on the roof of the 

 mouth; the edges of the covering to the gills are 

 serrated, and on the lower edge of the largest is a 

 sharp spine. 



The colours of the perch are beautiful. The back, 

 and part of the sides, are of a deep green, marked with 

 broad black bars, pointing downwards. The belly is 

 of a dusky white, tinged with red; the ventral fins are 



