Recipe or source entry
Perch
Perch, when caught in limpid waters, constitutes very sweet delicate eating: this fish may be successfully dressed in every mode already described for the preparation of carp, trout, eels, &c.; in addition to which it is peculiarly well adapted for making water souchet; for which see No. 264.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/perch.html- Legacy revision
8531e8373e9b- Source checksum
1e51e93cf32ba7bcc225a442e10d36aaa53cffae7ce00fedd3d0c8f934c2f586- Legacy text checksum
55612ce04976da7e6759577d6b46eedc122c2bb4798ad4dfbd527f610ba7b8a8
Cite this page
Perch. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/perch.html