Home › The Principles of Cookery › Tench, Broiled, with Fine Herbs

Tench, Broiled, with Fine Herbs

Wash, clean, and draw three or four tench, and lay them in boiling water for three minutes; then scale them carefully from head to tail. Lay them on a dish, and sprinkle over them a little pepper and salt, an onion, a finely-minced shallot, a table-spoonful of parsley chopped small, and a pinch of powdered thyme. Pour over the fish as much oil as will cover them, and let them lie for an hour or two. Wrap each fish separately with the herbs, etc., in two thicknesses of writing-paper which has been dipped in the oil in which the fish was placed, and broil over a clear fire. When they are done enough, take off the paper, and serve on a hot dish, pouring piquant sauce over them. Time to broil, five to ten minutes, according to size.