Tench, Baked

Ingredients

• the tench
• Rub the fish with lemon-juice
• two shallots finely minced
• four ounces of clarified butter or dripping
• a table-spoonful of dried flour
• three ounces of butter
• a quarter of a pint of boiling water
• the third of a pint of milk or cream
• four moderate-sized gherkins finely minced
• a table-spoonful of strained lemon-juice

Method

1. 1

   Clean and scale the tench, remove the gills, rub with lemon juice, and let it lie for an hour.

2. 2

   Place in a tin, sprinkle with minced shallots, and pour over clarified butter.

3. 3

   Cover with oiled paper and bake gently until done, basting frequently.

4. 4

   Prepare sauce by mixing flour with butter, adding boiling water and milk, then gherkins and lemon juice.

5. 5

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1977. The excerpt below is the record exactly as published.

ench., Baked. — Clean and scale the tench very carefully, and remove the gills, as they are always muddy. Rub the fish with lemon- juice, and let it lie for an hoiir ; then put it into a tin, sprinkle over it two shallots finely minced, and pour over it four ounces of clari- fied butter or dripping. Cover with oiled paper, and let it bake gently until done enough. Baste frequently. Serve on a hot dish, and pom- over it a sauce prepared as foUows :— Mix a table-spoonful of dried flour smoothly with three ounces of butter, and pour in a quarter of a pint of boiling water ; add gradually the third of a pint of milk or cream. Let the sauce boil up, then stir into it four moderate- sized ghei-kins finely minced and a table-spoonful of strained lemon -juic

Cook this with the app: pantry check, scaling, and the assistant.