The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

brisk fire, then add a quart of water, two glasses of vinegar, one ounce of salt, and a little pepper; boil altogether a quarter of an hour, and pass it through a sieve into a small fish-kettle; then lay the fishes into it, and let them stew twenty or thirty minutes over a moderate fire; dress them on a dish without a napkin, and pour a sauce Hollandaise (No. 66) over them. No. 365. _Perch à la Maître d’Hôtel_ Prepare and cook your fish as above; then put twenty tablespoonfuls of melted butter in a stewpan, and when it is upon the point of boiling, add a quarter of a pound of Maître d’Hôtel butter (No. 79) and pour the sauce over the fish, which dress on a dish without a napkin. No. 366. _Small Perches en water souchet._ Cut four small fishes in halves, having previously taken off all the scales, and proceed precisely as for Flounders en water souchet (No. 331). No. 367. _Small Perches frits au beurre._ Scale and well dry six perches, and make incisions here and there on each side of them; then put a quarter of a pound of butter into a sauté-pan, season your fishes with pepper and salt, put them in the sauté-pan and fry them gently, turning them carefully; when done, dress them on a napkin, garnish with parsley, and serve without sauce. In my opinion, they are much better cooked this way than boiled or stewed; large fish may also be done this way, but they require more butter, and must cook very slowly. No. 368. _Trout plain boiled._ Trout that is caught in a river or running stream is preferable to that caught in a lake or pond; although I have had very fine ones from ponds, they have invariably tasted muddy; in fact a running stream is better for all fish in this respect; but still water most affects the flavour of the trout. Prepare the fish for cooking, and boil it in salt and water; if it weighs two pounds, allow it half an hour, and more