184 Perch boyled
Draw a perche at the gyll; lett the bely be hole. Make a styfe sauce of watyr & salt, & yf thu wilt thu may put to ale. When hit boyleth scome hit clene, & cast yn the perch & let hym boyle well; then strip the skyn on both sydys & let the hedde be on, and the tayle. Then ley hym on disches & strew on foylez of percelley; serve forth cold, & sauce hym with venygger.**********
This may not replace pan-fried perch in the affections of those who live by the shores of the Great Lakes, but it is a delicious alternative.
Boiled perch
3 lb cleaned, whole perch
sprigs of parsley
I cup beer or ale, mixed with 2-3 cups salted water, to cover the fish
2 tbsp vinegar (preferably white wine or cider)
Bring the ale and water mixture to a boil, put in the fish, bring back to a boil, then turn down the heat and poach the fish gently for about 5 minutes. Remove, cool, and take off the skin if you can (Lake Huron perch have been found to be highly resistant to this). Arrange the fish on a serving dish and chill them. Serve cold, garnished with small sprigs of parsley. Either sprinkle the vinegar on before serving or pass it separately.
Recipe from:
“An Ordinance of Pottage- an edition of the 15th C. culinary recipes in Yale University’s Ms Beinecke 163””
Author: Constance B. Hieatt
Publisher: Prospect Books
ISBN: 0 907 325 38 6
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posted 12-24-2000 07:50 PM
