FRIED PERCH.

Having cleaned the fish and dried them, with a cloth, lay them,
side by side, on a board or large dish; sprinkle them with salt,
and dredge them with flour. After a while turn them, and salt and
dredge the other side. Put some lard or fresh beef-dripping into a
frying-pan, and hold it over the fire. When the lard boils, put in
the fish and fry them of a yellowish brown. Send to table with
them in a boat, melted butter flavoured with anchovy.

Flounders or other small fish may be fried in the same manner.

You may know when the lard or dripping is hot enough, by dipping
in the tail of one of the fish. If it becomes crisp immediately,
the lard is in a proper state for frying. Or you may try it with a
piece of stale bread which will become brown directly, if the lard
is in order.

There should always be enough of lard to cover the fish entirely.
After they have fried five minutes on one side, turn them and fry
them five minutes on the other. Skim the lard or dripping always
before you put in the fish.