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Perch, Boiled

Wash the fish in lukewarm water to take off the slime, scale it carefully, empty it, take out the gills, cut off the fins, place the fish in boiling salted water, and keep it boiling until the perch is done enough. In order to ascertain when this point is reached, press the fish with the fingers; if it gives way to the touch it is done. Take it up, drain it, and serve on a hot dish. Garnish with parsley, and send melted butter, parsley sauce, or Dutch sauce, to table in a tureen. Time, about a quarter of an hour for a moderate-sized fish. Probable cost, uncertain, perch being seldom offered for sale. Sufficient for one person.