Perch With Wine

Here haddock, hake, and flounders are,

And eels, and _perch_, and cod.


Having scalded and taken out the gills, put the perch into a stew-pan,

with equal quantities of stock and white wine, a bay leaf, a clove of

garlic, a bunch of parsley, and scallions, two cloves, and some salt.

When done, take out the fish, strain off the liquor, the dregs of which

mix with some butter and a little flour; beat these up, set them on the

fire, stewing till quite done, adding pepper, grated nutmeg, and a ball

of anchovy butter. Drain the perch well, and dish them with the above