_Mode_.--Scale the fish, take out the gills and clean it thoroughly; lay
it in boiling water, salted as above, and simmer gently for 10 minutes.
If the fish is very large, longer time must be allowed. Garnish with
parsley, and serve with plain melted butter, or Dutch sauce. Perch do
not preserve so good a flavour when stewed as when dressed in any other
way.
_Time_.--Middling-sized perch, 1/4 hour.
_Seasonable_ from September to November.
_Note_.--Tench may be boiled the same way, and served with the same
sauces.
[Illustration: THE PERCH.]
THE PERCH.--This is one of the best, as it is one of the most
common, 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.