Perch, Stuffed and Baked

Split the perch through the whole length of the back, keeping on the head and tail bone; suppress the large spinal bone and fins. Season the inside and fill the space with a fish forcemeat (No. 76) and cooked fine herbs (No. 385). Set the perch on a buttered dish, season with salt and pepper, and pour over white wine and mushroom essence (No. 392); let it cook for twenty minutes in a moderately heated oven, then drain and reduce the gravy, mixing it in with a Spanish sauce (No. 414), when the sauce is ready, incorporate into it some butter, lemon-juice and chopped parsley; dress the fish and cover with the sauce.