How to Cook Fish

by Myrtle Reed

STEWED PERCH À LA BATELIÈRE

Put four pounds of cleaned perch into a saucepan with salt and pepper to season, two sliced onions, a bunch of parsley, and Claret 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.