Tench

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
beaten mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a few savory herbs ↝ Spices, savory, ground [Spices and Herbs]
crumbs of bread soaked in cream ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
the yolks of three or four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (10)

Slit the fish along the backs, and raise the flesh from the bone.
Cut the skin across at the head and tail, strip it clean off, and take out the bone.
Take one of the prepared fish, and mince the flesh very small, with mushrooms, chives, and parsley chopped fine.
Add a little salt, pepper, beaten mace, nutmeg, and a few savory herbs.
Mix these well together, then pound them in a mortar.
Add crumbs of bread soaked in cream, the yolks of three or four eggs, and a piece of butter.
With this composition, stuff your fish.
Put clarified butter into your pan and let it over the fire.
When the butter is hot, strew some flour on your fish, and put them in one by one.
When they have fried till they are of a nice brown colour, take them up.

Original Text

Tench.
SLIT the fish along the backs, and raise the flesh
from the bone; then cut the skin across at the head and
tail, strip it clean off, and take out the bone. Having
thus prepared them for frying, take one of them, and
mince the flesh very small, with mushrooms, chives,
and parsley chopped fine; a little salt, pepper, beaten
mace, nutmeg, and a few savory herbs. Mix these
well together, then pound them in a mortar, and crumbs
of bread soaked in cream, the yolks of three or four
eggs, and a piece of butter; and with this composition
stuff your fish. Put clarified butter into your pan, let
it over the fire, and when it is hot strew some flour on
your fish, and put them in one by one. When they have
fried till they are of a nice brown colour, take them up, and

Notes

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