Boiled Perch

Preparation info

  • 4–5

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 4 perch
  • salt

Method

The scales of perch are rather difficult to remove; the fish can either be boiled and the scales removed afterwards, or a better method is to plunge the fish into boiling water for 2–3 min., then scale.

Before cooking, the fish must be washed in warm water, cleaned, and the gills and fins removed. Have ready boiling water to cover the fish, add salt to taste, put in the fish, reduce hea