n, of our fresh-water fishes, and is found in nearly all
the lakes and rivers in Britain and Ireland, as well as through
the whole of Europe within the temperate zone. It is extremely
voracious, and it has the peculiarity of being gregarious, which
is contrary to the nature of all fresh-water fishes of prey. The
best season to angle for it is from the beginning of May to the
middle of July. Large numbers of this fish are bred in the
Hampton Court and Bushy Park ponds, all of which are well
supplied with running water and with plenty of food; yet they
rarely attain a large size. In the Regent's Park they are also
very numerous; but are seldom heavier than three quarters of a
pound.

FRIED PERCH.

293. INGREDIENTS.--Egg and bread crumbs, hot lard.

_Mode_.--Scale and clean the fish, brush it over with egg, and cover
with bread crumbs. Have ready some boiling lard; put the fish in, and
fry a nice brown. Serve with plain melted butter or anchovy sauce.

_Time_.--10 minutes.

_Seasonable_ from September to November.

_Note_.--Fry tench in the same way.

PERCH STEWED WITH WINE.

294. INGREDIENTS.--Equal quantities of stock No. 105 and sherry, 1
bay-leaf, 1 clove of garlic, a small bunch of parsley, 2 cloves, salt to
taste; thickening of butter and flour, pepper, grated nutmeg, 1/2
teaspoonful of anchovy sauce.

_Mode_.--Scale the fish and take out the gills, and clean them
thoroughly; lay them in a stewpan with sufficient stock and sherry just
to cover them. Put in the bay-leaf, garlic, parsley, cloves, and salt,
and simmer till tender. When done, take out the fish, strain the liquor,
add a thickening of butter and flour, the pepper, nutmeg, and the
anchovy sauce, and stir it over the fire until somewhat reduced, when
pour over the fish, and serve.

_Time_.--About 20 minutes.

_Seasonable_ from September to November.

BOILED PIKE.

295. INGREDIENTS.--1/4 lb. of salt to each gallon of water; a little
vinegar.

_Mode_.--Scale and clean the pike, and fasten the tail in its mouth by
means of a skewer. Lay it in cold water, and when it boils, throw in the
salt and vinegar. The time for boiling depends, of course, on the size
of the fish; but a middling-sized pike will take about 1/2 an hour.
Serve with Dutch or anchovy sauce, and plain melted butter.

_Time_.--According to size, 1/2 to 1 hour.--_Average cost_. Seldom
bought.

_Seasonable_ from September to Marc