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Perch, Grilled

Split the perch down the back, and remove the bone. Lay the fish in salted water for ten minutes, then dry thoroughly, and grill over a clear fire from eight to ten minutes. Lay it on a hot dish, pepper finely, pour a little oiled butter over, then strew half a dozen chopped and boned anchovies over; close up, and serve very hot. Garnish with fried parsley.