Perch

Classic Seafood Recipes & Fish Recipes

How to choose, clean, skin, bone, fillet and cook fish and other seafood

 

MISS BEECHER'S DOMESTIC RECEIPT-BOOK
Catharine E. Beecher

(3rd Edition, 1858, New York; Originally published in 1846)


FISH

Put fish into cold water to boil.

Remove any mud taste by soaking in strong salt and water.

It is cooked enough when it easily cleaves from the bone, and is injured by cooking longer.

Put a napkin under, to absorb dampness, when boiled fish is laid on the dish.

To fry, dip in egg and bread crumbs, and use lard, not butter. Garnish with parsley.

 

 

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3 Young Chefs