Tench
From A handbook of fish cookery, 1897
Cooking time depends on fish size; broiling takes about 10 minutes per pound.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 24. The excerpt below is the record exactly as published.
Tench. — River tench are the best for the table. They somewhat resemble carp, but are smaller in size and of a richer flavour. They should lie in salt water fcr a few hours, then be turned into clear spring water, to rid them of the slight muddy flavour which they are apt to have. The cold winter months are their best season. Empty and scale the tench very care- fully, always removing the gills, as they are most apt to retain the muddy flavour. After the fish is cleansed it is a good plan to rub it well over with lemon juice. It may then be baked au gmtin, or boiled in salt water, or broiled over the fire. If the last-named method be chosen, let the fish be steeped in oil, sprinkled with salt and pepper, and wrapped in oiled paper
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Cook this with the app: pantry check, scaling, and the assistant.