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Tench, Boiled

Scale, draw, and clean the fish carefully, and remove the gills. Take care of the melt or roe. Lift the backbone, and rub in a little salt; then lay the tench in cold salted water for an hour or more, and afterwards rinse it in fresh water. Put it into a saucepan with as much boiling salted water as will cover it, and let it simmer till done enough. Dish the fish on a napkin, garnish with curled parsley and slices of lemon, and send melted butter or maitre d'hotel sauce to table in a tureen. Time to boil, fifteen to twenty minutes for a moderate-sized tench. Probable cost, uncertain, tench being seldom offered for sale.