This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at
MedievalCookery.com
To boylle a perche draw hym at the gills and let the belly be hole and mak a stiff sauce of water and salt and ale and when it boilithe cast in the perche and let it sethe and scrape of the skyne and lay it in a disshe and let the hed and the taile be on straw on padley and serue it with venyger.
Other versions of this recipe:
PERCH should be cooked in water (Le Menagier de Paris)
PERCH should be cooked in water without being scaled (Le Menagier de Paris)
Perche boiled (Two Fifteenth-Century Cookery-Books)
Recipes with similar titles:
Perch Boyled (Recipes from the Wagstaff Miscellany)