This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
They are a fine-flavored fresh water fish; when good, the eyes are bright, the body stiff, and the outside free from slime; tench should be dressed as soon as caught.
Take a couple of large tench, scale and cleanse them as for broiling. Cut oft" the fins, split them down the back, take out the bones; sprinkle them with flour and salt; squeeze a little lemon-juice over, and fry them in butter, and serve them dry.
Take off scales, heads, and fins, of the tench, cleanse and dry them well, then put into each a little butter, mixed with sweet herbs; lay them for about five minutes in melted butter, with salt, pepper, and sweet herbs; wrap each fish in paper, fasten them to a spit, and roast them.
 
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