TENCH, Stewed with Wine.
Ingredients.—½ pint of stock, ½ pint of Madeira or sherry, salt and pepper to taste, 1 bay-leaf, thickening of butter and flour. Mode.—Clean and crimp the tench, carefully lay it in a stewpan with the stock, wine, salt and pepper, and bay-leaf, let it stew gently for ½ hour; then take it out, put it on a dish, and keep hot. Strain the liquor, and thicken it with butter and flour kneaded together, and stew for 5 minutes. If not perfectly smooth, squeeze it through a tammy, add a very little cayenne, and pour over the fish. Garnish with balls of veal forcemeat. Time.—Rather more than ½ hour. Seasonable from October to June.