Part 35 (1/2)

_Seasonable_ from September to April.

_Sufficient_ for 3 persons.

EXCELLENCE OF THE ENGLISH OYSTER.--The French a.s.sert that the English oysters, which are esteemed the best in Europe, were originally procured from Cancalle Bay, near St. Malo; but they a.s.sign no proof for this. It is a fact, however, that the oysters eaten in ancient Rome were nourished in the channel which then parted the Isle of Thanet from England, and which has since been filled up, and converted into meadows.

BOILED PERCH.

292. INGREDIENTS.--1/4 lb. of salt to each gallon of water.

_Mode_.--Scale the fish, take out the gills and clean it thoroughly; lay it in boiling water, salted as above, and simmer gently for 10 minutes.

If the fish is very large, longer time must be allowed. Garnish with parsley, and serve with plain melted b.u.t.ter, or Dutch sauce. Perch do not preserve so good a flavour when stewed as when dressed in any other way.

_Time_.--Middling-sized perch, 1/4 hour.

_Seasonable_ from September to November.

_Note_.--Tench may be boiled the same way, and served with the same sauces.

[Ill.u.s.tration: THE PERCH.]

THE PERCH.--This is one of the best, as it is one of the most common, of our fresh-water fishes, and is found in nearly all the lakes and rivers in Britain and Ireland, as well as through the whole of Europe within the temperate zone. It is extremely voracious, and it has the peculiarity of being gregarious, which is contrary to the nature of all fresh-water fishes of prey. The best season to angle for it is from the beginning of May to the middle of July. Large numbers of this fish are bred in the Hampton Court and Bushy Park ponds, all of which are well supplied with running water and with plenty of food; yet they rarely attain a large size. In the Regent's Park they are also very numerous; but are seldom heavier than three quarters of a pound.

FRIED PERCH.

293. INGREDIENTS.--Egg and bread crumbs, hot lard.

_Mode_.--Scale and clean the fish, brush it over with egg, and cover with bread crumbs. Have ready some boiling lard; put the fish in, and fry a nice brown. Serve with plain melted b.u.t.ter or anchovy sauce.

_Time_.--10 minutes.

_Seasonable_ from September to November.

_Note_.--Fry tench in the same way.

PERCH STEWED WITH WINE.

294. INGREDIENTS.--Equal quant.i.ties of stock No. 105 and sherry, 1 bay-leaf, 1 clove of garlic, a small bunch of parsley, 2 cloves, salt to taste; thickening of b.u.t.ter and flour, pepper, grated nutmeg, 1/2 teaspoonful of anchovy sauce.

_Mode_.--Scale the fish and take out the gills, and clean them thoroughly; lay them in a stewpan with sufficient stock and sherry just to cover them. Put in the bay-leaf, garlic, parsley, cloves, and salt, and simmer till tender. When done, take out the fish, strain the liquor, add a thickening of b.u.t.ter and flour, the pepper, nutmeg, and the anchovy sauce, and stir it over the fire until somewhat reduced, when pour over the fish, and serve.

_Time_.--About 20 minutes.

_Seasonable_ from September to November.

BOILED PIKE.

295. INGREDIENTS.--1/4 lb. of salt to each gallon of water; a little vinegar.