A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

are liberally besprinkled with seasoned breadcrumbs and herbs. Broil till lightly browned, lay on a hot dish, a nob of butter on each, and garnish. Serve a little sharp sauce with them. If economy is not to be studied, they are very nice if stewed in wine--sherry, or equal parts of sherry and clear stock. Lay the perch in a deep dish, and just cover them with the above. Slice an onion very thinly, lay over them with a few sprigs of parsley, thyme, a bay-leaf, and some peppercorns, sprinkle liberally with salt, and let them simmer gently for about twenty minutes. Make a sauce from the liquor by thickening it with butter rolled in flour, and serve poured over the fish. =Pike, Baked.=--Pike must be scaled after washing them. To scale it easily, first pour boiling water over the fish, then plunge immediately into cold water, and scrape briskly with the back of a knife. Wipe the fish dry, then empty it, and fill the cavity with a nicely seasoned forcemeat, sew up the sides, and lay in a baking dish. Lay several large lumps of butter about it, and pour over a glassful of white wine or clear broth. Bake it in a moderate oven for half an hour--a large fish will take even longer. It should be basted frequently, being a dry fish. Good beef dripping will answer as well as butter. When done, lift the fish carefully on to a hot dish, and thicken the gravy with flour; add a spoonful of anchovy sauce, the same of mushroom ketchup, cayenne pepper, and salt. Let them boil up again, then stir in a spoonful of capers, and pour the sauce into a tureen. The fish may be garnished with horseradish, fresh parsley, or small ripe tomatoes, if available. Pike may be boiled, letting it lie in vinegar some time previously, and placing it in very hot water or stock, with an onion and bunch of sweet herbs. Bring to a boil, and then simmer until tender. Serve it on a clean napkin with cut lemons and parsley;