Put them into cold water, and let them boil carefully; serve with melted butter and soy.
Scrape, gut, and wash them; dry them in a cloth, dust them with flour, and broil them. Sauce; - melted butter. Or they may be broiled without gutting them. They may also be stewed as carp are done.
Having scaled and taken out the gills, put the perch into a stewpan, with equal quantities of stock and white wine, a bay-leaf, a clove of garlic, a bunch of parsley and scallions, two cloves, and some salt. When done, take out the fish, strain off the liquor, the dregs of which mix with some butter and a little flour; beat these up, set them on the fire, stirring till quite done, adding pepper, grated nutmeg, and a ball of anchovy butter. Drain the perch well, and dish them with the above sauce.