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Perch, Water Souchy

This is the best way to dress perch. When they are plentiful, take the smallest fish, clean them, cut them into pieces, and boil slowly with some parsley-roots, and whole pepper, and salt, till a strong broth is obtained. Strain the broth through fine muslin, pick out the parsley-roots, slice them, and return them to the strained liquor, in which the larger perch, previously crimped, are to be boiled. When about done, introduce a few bunches of parsley previously scalded in water to preserve their green colour. Serve in a deep dish, accompanied by slices of brown bread-and-butter. No sauce is required, the broth, with the addition at table of pepper and salt, being sufficient.