Perch is a very common fresh-water fish. It is very nice boiled as follows: - Take two or three perch, clean them and fillet them - that is, cut them into four pieces, raw, and remove the bones. Put the bones on to stew, with a few roots of parsley, and the outside trimmings of celery and carrot. Make a fish stock thus, then strain it off, and boil the fillets of perch in it, and serve in the liquor. Brown bread and butter should be served with " water Souchet of perch".

Perch can be grilled, or fried, or baked. In any case, a little French wine is a great improvement to the sauce. Perch can be baked, and basted with a little butter and a spoonful of wine, then some bread raspings shaken over them, the butter, wine, and juice, etc., thickened, and poured round, as a gravy. (See Fish, Fresh Water).

Persons who live in the country, where perch are plentiful, would do well to have in store a bottle of "Graves" or any kind of white or red Bordeaux wine. A 1s. 6d. bottle would last a long time, as a tablespoonful is sufficient to flavour the sauce for three or four fish. As perch generally cost nothing beyond the pleasure of catching them, this would not be any great expense. A tablespoonful of wine may be added to the stock for the " Souchet".