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APRIL.
From the beginning of this Month the Perch is in great Perfection, and
holds good till Winter. One of the ways of dressing this Fish, according to
the _Hollanders_, and which is much admired by Travellers, is after the
following manner, and is called _Water-Soochy_.
To make a Water-Soochy.
Take Perch about five Inches long, scale and clean them well; then lay them
in a Dish, and pour Vinegar upon them, and let them lie an Hour in it;
after which put them into a Skillet with Water and Salt, some Parsley
Leaves and Parsley-Roots well wash'd and scraped: let these boil over a
quick Fire till they are enough, and then pour the Fish, Roots, and Water
into a Soop-Dish, and serve them up hot with a Garnish about the Dish of
Lemon, sliced. These Fish and Roots are commonly eaten with Bread and
Butter in _Holland_, or there may be melted Butter in a little Bason for
those who chuse it. It is to be noted, that the Parsley-Roots must be taken
before they run to Seed; and if they happen to be very large, they should
be boiled by themselves, for they will require more boiling than the Fish,
This I had from Mr. _Rozelli_ at the _Hague_.
The following Receipt for dressing of Perch, I had likewise from the same
Person, and is an excellent Dish.
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