Pike and Perch, with chapters by ‘John Bickerdyke’ and W. H. Pope; Cookery by Alexander Inns Shand- Fur, Feather and Fin Series (1900)
William, Senior, Watson, Alfred E. T. (Ed.) · Longmans, Green and Co. (London) · leaf 314
the ve2-de-chaussée. Perch are sometimes cooked in a court-bouillon, and often dressed. au gratin. But we still maintain that the simplest cookery befits them best, and next to the souché recommend plain boiling with a pint of water—sea Swater if it is to be procured—salt, sliced onions, some… … _ be ae ——— —— lL a Spottiswoode & Co, Printers, New-street Square, London
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Internet Archive · Public domain (published before 1931). Free to use for anything.
