Perch is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a range of classic methods for cooking perch. The full recipe is presented here and I hope you enjoy this classic British version of: Perch.
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This is a classic recipe for a Victorian version of Perch that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 278.—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.
Modern Redaction
Ingredients:
2 perch
Method:
Cook the perch using any of the recipes given below:
