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Classic
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page 154
TO STEW PERCH.
LAY the perch in a deep pan with the heads on; sprinkle salt, pepper, and a
little chopped onion over each layer; when they are all in, take as much water
as will be sufficient to fill the pan less than half full; add a gill of wine,
one of catsup, a little lemon pickle and spice; cover the pan, and let it stew
gently till done; take out the fish without breaking, put them in a deep dish,
pour the gravy on, and neatly turn them out.
PRESERVES.
DIRECTIONS FOR MAKING PRESERVES.
THE preserving pan should be made of bell metal, flat at the bottom, very large
in diameter, but not deep. It should have a cover to fit closely, and handles at
the sides of the pan, for taking it off with case when the syrup boils too fast.
There should also be a large chafing-dish with long legs, for the convenience of
moving it to any part of the room. The process is a tedious one; and if the
superintendent be not comfortably situated, the preserves cannot be properly
managed. A ladle the size of a saucer, pieced and having a long handle, will be
necessary for taking up the fruit without syrup. When a chafing-dish cannot be
procured, the best substitute is a brick stove, with a grating, to burn
charcoal. The sugar should be the best double refined; but if the pure amber
coloured sugar house syrup from the West Indies can be got, it is greatly
superior; it never ferments, and the trouble is very much lessened by having
ready made syrup,
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