Perch, Polish Style

A species of bony fish "Thoracic," characterized by a very powerful prickly crest placed on the back. River perch have very white, firm and fine meat of an exquisite savor; it is one of the best fresh water fishes.

Select medium sized perch, clean and scale; boil them in salted water for two or three minutes until the skin detaches easily, then take from the fire and carefully lift off the skin. Roll the fish in beaten eggs into which has been mixed a little melted butter, salt, and pepper, then in bread-crumbs, and lay them on a baking tin; brown in a hot oven to finish cooking, and when a good color, serve on a tomato sauce (No. 549), adding a little grated horseradish to it.