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Tench, Baked

Clean and scale the tench very carefully, and remove the gills, as they are always muddy. Rub the fish with lemon-juice, and let it lie for an hour; then put it into a tin, sprinkle over it two shallots finely minced, and pour over it four ounces of clarified butter or dripping. Cover with oiled paper, and let it bake gently until done enough. Baste frequently. Serve on a hot dish, and pour over it a sauce prepared as follows. Mix a table-spoonful of dried flour smoothly with three ounces of butter, and pour in a quarter of a pint of boiling water; add gradually the third of a pint of milk or cream. Let the sauce boil up, then stir into it four moderate-sized gherkins finely minced and a table-spoonful of strained lemon-juice, and it will be ready for use. Serve very hot. Time to bake, according to the size and thickness of the fish. Probable cost, uncertain, tench being seldom offered for sale. Sufficient for two persons.