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Boiled Perch

Clean and scale the fish, leaving the roe and liver inside. Pour a small quantity of water in a fishkettle with a bunch of parsley, a little salt and pepper, and boil till the parsley is soft; then put in the fish with a lump of butter and boil slowly for ten or twelve minutes. When cooked, remove carefully, lay it on a hot dish, strain the cooking liquor over, and serve with a Dutch sauce.