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Perch, Fried

Wash, scale, and clean the fish carefully, wipe them dry, and flour them lightly all over; then rub off the flour, dip them into beaten egg, and afterwards into finely-grated bread-crumbs, and fry them in plenty of boiling fat, until they are nicely browned. Drain them for a few minutes on an inverted sieve, serve on a hot dish, and garnish with parsley. Send shrimp sauce, anchovy sauce, or plain melted butter, to table in a tureen. Time to fry, according to their size. Probable cost, uncertain, perch being seldom offered for sale. Sufficient, four or five for a dish.