Method.—Scale, clean, wash, and dry the fish thoroughly. Sprinkle with salt and pepper, dredge well with flour, brush over with beaten egg, and cover them with breadcrumbs. Have ready some hot fat, fry the fish until nicely browned, drain well, and serve with anchovy, shrimp, or melted butter sauce.
Time.—About 20 minutes. Average Cost, from 6d. to 1s. each. Allow 1 medium-sized fish to each person. Seasonable from May to February.
573.—PERCH, STEWED. (Fr.—Perche au Vin Blanc.)
Ingredients.—4 perch, ½ a pint of good stock, ¼ of a pint of white wine, 2 ozs. of butter, 1 oz of flour, 1 dessertspooonful of finely-chopped parsley, 1 dessertspoonful of finely-chopped onion, ½ a teaspoonful of anchovy-essence, 1 bay-leaf, a bouquet-garni (parsley, thyme, bay-leaf), 1 clove, salt and pepper, lemon-juice.
Method.—Scale, clean, and wash the fish, and remove the fins and gills. Melt half the butter in a stewpan, fry the onion without browning, then add the stock, wine, anchovy-essence, bay-leaf, bouquet-garni, and clove, and simmer for 10 minutes. Put in the fish, and let them cook gently for about 10 minutes, then lift them out carefully on to a hot dish, and keep them warm. Melt the remaining oz. of butter in a stewpan, stir in the flour, and cook for 2 or 3 minutes, then add the liquor (strained), in which the fish was cooked, and stir until it boils. Add the parsley and lemon-juice, season to taste, and pour over the fish.
Time.—About 30 minutes. Average Cost, 6d. to 1s. each. Allow 1 medium-sized fish to each person. Seasonable from May to February.
574.—PIKE, BAKED. (Fr.—Brochet Farci.)
Ingredients.—1 small pike (about 4 lb.), 4 ozs. of veal forcemeat (No. 412), 1 egg, brown breadcrumbs, butter, or fat for basting.
Method.—Wash, clean, and scale the fish, and remove the fins and gills. Fill the inside with forcemeat, sew up the opening, brush over with beaten egg, and cover with breadcrumbs. Sometimes the fish is trussed in a round shape, the tail being fastened in the mouth by means of a skewer. Before putting the fish in the oven it should be well basted with hot fat or butter, and as this fish is naturally dry it must be frequently basted, and kept covered with a greased paper while cooking. Bake gently from 40 to 45 minutes, and serve with a suitable sauce.
Time.—Altogether, about 1 hour. Average Cost, about 2s. 6d. Sufficient for 8 to 10 persons. Seasonable from September to February.
