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TENCH, FRIED (another way)

After having scaled and emptied the tench, split the back of the fish, but take care not to touch the belly, for if you do it will divide. Let it pickle for three hours in vinegar, salt, pepper, stalks of parsley, and onions. Then drain it, and dip it into flour. Fry of a fine colour and quite firm. The dripping must be very hot. This you try with a drop of water, which, being thrown into the dripping, occasions a noise if it is in a proper state. Send the fish up to table on a cloth with fried parsley all round; if you have a soft roe, fry it likewise, and serve it in the middle.