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Perch and Roach
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Perch and Roach, are noble pan fish, the deeper the water from
whence taken, the finer are their flavors; if taken from shallow
water, with muddy bottoms, they are impregnated therewith, and are
unsavory.
_Eels_, though taken from muddy bottoms, are best to jump in the pan.
Most white or soft fish are best bloated, which is done by salting,
peppering, and drying in the sun, and in a chimney; after 30 or 40
hours drying, are best broiled, and moistened with butter, &c.
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