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.

Tench, Fried

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.

Roasted Tench

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.