Tenctl, Stewed. — Take about two pounds
of tench ; clean, scale, and draw the fish care-
fully, and remove the gills. Put six ounces
of good dripping or butter into a stewpan with
a mushroom chopped small, a sliced carrot, a
finelj'-minced onion, a turnip, a bunch of pars-
ley, a sprig of thyme, a bay-leaf, the thin rind
of half a lemon, and two or three cloves. Stir
these over a clear fire for six or eight minutes,
then dredge over them a table-spoonful of flour,
and pour in half a pint of stock or M-ater and
the strained juice of two lemons. Put in the
tench, and let it boil, then add half a tumbler-
ful of claret, a table-spoonful of Worcester
sauce, a little salt✪ Tench, Broiled with Fine Herbs, and a pinch of cayenne.
Draw the saucepan to the side of tlie fire, and
let its contents simmer very gently until done
enough. Take the fish up, place it on a hot
dish, and iiut it in the oven until the sauce is
ready. Strain the sauce, skim carefully, pour
it over the fish, and serve immediately with
some toasted sippets, the roe fried, a little
horseradish, and lemon. Time to simmer, half
an hour. Probable cost, uncertain, tench being
seldom oft'ered for sale. Sufficient for two or
tln-ee persons.
Tench, Stewed (another way).— Take
three or four moderate-sized tench; clean, scale,
and draw them, and cut them into convenient-
sized pieces. Put them in a stewpan with tliree
or four large mushrooms chopped small, a
dozen button onions, a blade of mace, two
anchovies, a shallot, a tea-spoonful of mixed
parsley, a pinch of thyme, and a little pepper
and salt. Pour over them as much nicel)'-
flavoured stock as will cover them, add a glass-
ful of port or claret, and simmer the fish gently
for half an hour. Open a dozen oysters✪ Tench, Stewed (another way), beard
them, and preserve their- liquor ; dip them for
an instant into cold water ; put them into a
saucepan for a few minutes with the liquor, and
let them heat gonth- for thi-ee or four minutes,
till they look plump.
Tench, Stewed (another way) .—Put them
into a bowl, and leave a little of their liquor
upon them to keep them moist. Strain the
gTavy from the tench, place the fish on a hot
dish, and keep it hot. Thicken the gravy
with a little flour, and let it boil. Put the
oysters and their liquor into it, but on no
account allow it to boil after they are. ^gded.
Pour the sauce over the fish, and serve hot.
Garnish with fried sippets. Time, three-quar-
ters of an hour. Sufficient for tlu-ee or four
persons.
Tench, Stewed, with Poulette
Sauce. — Take about two pounds of tench ;
draw and clean the fish carefully, and remove
the gills. Put it into boiling water for three
minutes, then remove the scales, and cut the fisli
✪ Tench, Stewed, with Poulette Sauce
Page 1979 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Tench, Stewed. — Take about two pounds of tench ; clean, scale, and draw the fish carefully, and remove the gills. Put six ounces of good dripping or butter into a stewpan with a mushroom chopped small, a sliced carrot, a finely-minced onion, a turnip, a bunch of parsley, a sprig of thyme, a bay-leaf, the thin rind of half a lemon, and two or three cloves. Stir these over a clear fire for six or eight minutes, then dredge over them a table-spoonful of flour, and pour in half a pint of stock or water and the strained juice of two lemons. Put in the tench, and let it boil, then add half a tumblerful of claret, a table-spoonful of Worcester sauce, a little salt, and a pinch of cayenne. Draw the saucepan to the side of tlie fire, and let its contents simmer very gently until done enough. Take the fish up, place it on a hot dish, and put it in the oven until the sauce is ready. Strain the sauce, skim carefully, pour it over the fish, and serve immediately with some toasted sippets, the roe fried, a little horseradish, and lemon. Time to simmer, half an hour. Probable cost, uncertain, tench being seldom offered for sale. Sufficient for two or three persons.
Tench, Stewed (another way).— Take three or four moderate-sized tench; clean, scale, and draw them, and cut them into convenientsized pieces. Put them in a stewpan with three or four large mushrooms chopped small, a dozen button onions, a blade of mace, two anchovies, a shallot, a tea-spoonful of mixed parsley, a pinch of thyme, and a little pepper and salt. Pour over them as much nicely flavoured stock as will cover them, add a glassful of port or claret, and simmer the fish gently for half an hour. Open a dozen oysters, beard them, and preserve their liquor ; dip them for an instant into cold water ; put them into a saucepan for a few minutes with the liquor, and let them heat gently for three or four minutes, till they look plump.
Tench, Stewed (another way) .—Put them into a bowl, and leave a little of their liquor upon them to keep them moist. Strain the gravy from the tench, place the fish on a hot dish, and keep it hot. Thicken the gravy with a little flour, and let it boil. Put the oysters and their liquor into it, but on no account allow it to boil after they are added. Pour the sauce over the fish, and serve hot. Garnish with fried sippets. Time, three-quarters of an hour. Sufficient for three or four persons.
Tench, Stewed, with Poulette
Sauce. — Take about two pounds of tench ; draw and clean the fish carefully, and remove the gills. Put it into boiling water for three minutes, then remove the scales, and cut the fisli
Records on this page
Tench, Broiled with Fine HerbsTench, FriedTench, StewedTench, Stewed (another way)Tench, Stewed, with Poulette Sauce