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Forcemeat for Perch

Take a roach or dace, clean it, and throw it into boiling water slightly salted for seven or eight minutes. Take it out, cut off its head and tail, split it open, and bone it. Pound the flesh with half its weight in freshly-boiled shelled shrimps, a filleted anchovy, one ounce of bread-crumbs soaked in a little milk and squeezed dry, half an ounce of butter, a tea-spoonful of chopped parsley, half a shallot, a very little thyme, a salt-spoonful of salt, and a pinch of pepper. Let this be thoroughly mixed, fill the fish with it, sew up the opening, and cook as directed. Probable cost, 1s.