e, add a tablespoonful of butter and the juice of
two lemons. Pour over the fish and serve.

STEWED PERCH A LA BATELIERE

Put four pounds of cleaned perch into a saucepan with salt and
pepper to season, two sliced onions, a bunch of parsley, and Claret
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and water in equal parts to cover. Simmer for half an hour, drain,
remove the parsley and thicken the sauce with two tablespoonfuls
each of butter and flour cooked together. Add a tablespoonful of
anchovy essence, the juice of half a lemon, and two tablespoonfuls
of butter. Pour over the fish and serve.

PERCH A LA FRANCAISE

Boil the perch in white wine, and when cooked, skin and arrange
on a serving-dish. Pour over a Cream Sauce to which has been added
chopped cooked carrots and mushrooms and a tablespoonful of minced
parsley. Add also to the sauce a tablespoonful of butter and grated
nutmeg and lemon-juice to season.

PERCH A LA MAITRE D'HOTEL

Prepare according to directions given for Mullet a la Maitre d'Hotel.

PERCH A LA NORMANDY

Prepare and clean the fish and put into a stewpan with a chopped
onion, a bunch of parsley, a pinch of salt, and enough white wine
to cover. Simmer for fifteen minutes, take up the fish, and strain
the liquid. Add one cupful of oyster liquor and boil the liquid
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until reduced half. Take from the fire, add one tablespoonful of
butter and two of flour, cooked together, stir until smooth, return
to the fire, and cook until thick, stirring constantly. Take from
the fire and add slowly the yolks of three eggs well beaten. Bring
to the boil, pour over the fish, and serve.

PERCH A LA SICILY

Cook three or four large perch for twenty minutes with a bunch
of parsley in salted and acidulated water. Put into a saucepan
one tablespoonful of malt vinegar, one tablespoonful of tarragon
vinegar, a teaspoonful of minced parsley, a small chopped onion,
a bay-leaf, and four pepper-corns. Boil for ten minutes, strain,
and cool. Cook together four tablespoonfuls of butter and two of
flour. When brown, add a pint of beef stock and cook until thick,
stirring constantly. Take from the fire, add the strained vinegar,
the beaten yolks of six eggs, and two tablespoonfuls of grated
horseradish. Bring to the boil, pour over the fish, and serve.

PERCH A LA STANLEY

Clean four large perch, put into a saucepan with a tablespoonful
of butter, a small bunch of parsley, a pint of Rhine wine, a pint
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of white stock, and