256. Stewed Tench

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Time
Cook: 30 min Total: 30 min
Yield
1.0 dish
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
For the stew
For the sauce
Instructions (5)
  1. 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.
  2. 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).
  3. Add a pint of water.
  4. Cover down close, and stew rather gently over a slow fire for about half an hour.
  5. 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.
Original Text
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 fire 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.
Notes
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