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Tench, Fried

Scale, draw, remove the gills, and clean the fish with great care. Dry them well, and flour them, then put them into boiling fat, and when they are brown on one side turn them upon the other. Drain them on soft paper before the fire, and serve on a hot dish. Garnish with crisped parsley, and send a little sauce to table with them in a tureen. Time to fry, six to twelve minutes, according to size.