Tench, Stewed

Ingredients

• about two pounds of tench
• six ounces of good dripping or butter
• 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
• two or three cloves
• a table-spoonful of flour
• half a pint of stock or water
• the strained juice of two lemons
• half a tumblerful of claret
• a table-spoonful of Worcester sauce
• a pinch of cayenne

Method

1. 1

   Clean and prepare the tench.

2. 2

   Heat dripping or butter with mushroom, carrot, onion, turnip, parsley, thyme, bay leaf, lemon rind, and cloves for 6-8 minutes.

3. 3

   Add flour, stock, and lemon juice, then the tench.

4. 4

   Boil, then add claret, Worcester sauce, salt, and cayenne.

5. 5

   Simmer gently until done, serve with sauce and toasted sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1979. The excerpt below is the record exactly as published.

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, and a pinch of cayenne

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