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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Perche boiled. Take a perche, and drawe him in the throte, and make to him sauce of water and salt; And whan hit bigynneth to boile, skeme hit and caste the perche there-in, and seth him; and take him vppe, and pul him, and serue him forth colde, and cast vppon him foiles of parcelly. and the sauce is vinegre or vergeous. (Note: Douce MS. vert sauce.)

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 (A Noble Boke off Cookry)

Recipes with similar titles:

Perch Boyled (Recipes from the Wagstaff Miscellany)