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White Perch, St. Gotthard

Trim, scale and neatly wipe six very fresh white perch; season with a teaspoon salt and half teaspoon pepper and keep on a plate. Slice exceedingly fine four medium, peeled and washed raw potatoes. Season with half a teaspoon salt and two saltspoons white pepper; turn them well in the seasoning. Lightly butter an enamelled, low-edged, small roasting pan. If not at hand, use a well-cleaned buttered tin. Arrange a layer of potatoes all over the bottom of the pan; sprinkle a half tablespoon grated Swiss cheese over, arrange a few very little bits of butter over, lay another similar layer of potatoes, cheese and butter, and so on until all the potatoes are used. Set in the oven for fifteen minutes. Remove, arrange the six perch on top of the potatoes, pour half gill white wine over them and set in the oven to bake for twenty-five minutes. Remove, squeeze the juice of half a sound lemon over, spread a teaspoon chopped parsley over all, and send to the table in the same dish.