This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at
MedievalCookery.com
Perch Boyled. Draw a perche at the gyll lett the bely be hole make a styfe sauce of watyr & salt & yf thu wilt thu may put to ale when hit boyleth scome hit clene & cast yn the perch & let hym boyle well then strip the skyn on both sydys & let the gedde be on and the tayle then ley hym on disches & strew on foyles of percelley serve forth cold & serve hym with venygger.
Recipes with similar titles:
perche boiled (Two Fifteenth-Century Cookery-Books)
perche boiled (A Noble Boke off Cookry)