256. Stewed Tench

Put two onions, a carrot, and turnip, cut in slices, into a stewpan, or very small fish-kettle, with a good bouquet of parsley, a few sprigs of thyme, one bay-leaf, six cloves, a blade of mace, a little salt and pepper, and two glasses of sherry; lay your tench over (it will require four for a dish, and they may be either cooked whole or each one cut into two or three pieces), add a pint of water, cover down close, and stew rather gently over a slow lire for about half an hour; take them out, drain upon a cloth, dress upon a dish without a napkin, and pour a sauce over made as directed for sauce matelote, cream sauce, or Beyrout.

257. Tench With Anchovy Butter

Cook the tench as in the last, but they may be plain boiled in salt and water; dress upon a dish without a napkin, then put six spoonfuls of melted butter in a stewpan, with one of milk; place it upon the fire, and, when upon the point of boiling, add an ounce of anchovy butter; shake it round over the fire until the butter is melted, when sauce over and serve.