Perch, Fried
As scales are difficult to remove from perch, dip the fish for a moment or so in scalding water and scale at once. Wash, dry, dip in egg and then in crumbs or flour, and fry in hot fat for ten minutes. Or, they may be stewed in a gravy made of a little stock and a tablespoon of sherry with a seasoning of pepper and salt. PORGIES-Should be in salted water for ten or fifteen minutes, then the heads and tails should be cut off, and the fish rolled in flour or cracker meal, and cooked in a frying-pan in which slices of salt pork have been fried crisply until of a delicate brown.