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Perch, Fried, with Herbs

Take two moderate-sized perch. Wash, empty, and scale them carefully, wipe them dry, and lay them on a dish. Sprinkle a little salt and pepper over them, and pour on them six table-spoonfuls of oil. Let them soak for half an hour, and turn them once during that time.

Drain them well, and cover them thickly with finely-grated bread-crumbs, seasoned with pepper and salt, and flavoured with a powdered clove, or a little grated nutmeg, a table-spoonful of chopped parsley, and a pinch of powdered thyme. Fry them in boiling fat till the fish are brightly browned, serve on a hot dish, garnish with parsley, and send melted butter, parsley sauce, or piquant sauce to table in a tureen. Time to fry, ten minutes or more, according to size. Sufficient for two persons.