THE SUN-FISH. 
149 
never be parted with except for some special reason, there- 
fore as a general thing, I scale my perch. But, in summer, 
the skin of the perch is apt to acquire a slight bitter taste, or 
a smack of the mud — therefore, in summer I skin my perch.” 
“ Of the Gastronomic Properties of the Perch,” says 
Blaine, “ whoever has heard of the broiled perch flitches, and 
water soucliy, of Sir Bamber Gascoyne’s cooking, would not 
hold us blameless were we to be totally 6ilent. This fish has 
indeed stood the test of time, and has been as little subjected 
to the mutations of fashion, perhaps as any one of the finny 
tribe : it was highly esteemed by the Romans, as we are in- 
formed by Aristotle, and its praises were sung by Ausonius: 
“ ‘ Ncc tc dclicia-s niensarum, pcrca silebo 
Amuigcnos inter pisces diguando muriuis ! ’ ” 
How to cook the Perch. The pan, in proper hands, will 
do justice to this fish : many epicures, however, prefer broil- 
ing. Either method, according to former directions for others 
of the race, will give satisfaction to the Angler, particularly if 
very tired, and on the feed. 
Of the Water Souchy, Holland gives the following me- 
thod: “Scale, gut, and wash your perch; put salt hi your 
water; when it boils, put iu the fish with an onion cut in 
slices, and separate it into rings; a handful of parsley, picked 
aud washed clean; put iu as much as will turn the water 
white ; when your fish are done enough, put them in a soup- 
dish, and pour a little water over them, with the parsley and 
the onions ; then serve them up with parsley aud butter in a 
boat.” 
Large perch may be crimped and boiled in the same 
way. 
THE SUN-FISH. 
This is a small fish, that generally tenants the same pond 
