58. Tench and Perch

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Tench and perch must be well scaled and cleaned, and put into the pan with a pint of water and a teaspoonful of salt, one onion, sliced, three sprigs of thyme, bay-leaf, pepper, parsley, celery, all in proportion; a wine-glass of vinegar. If they weigh one pound boil for half an hour, according to size. Serve with any fish-sauce.