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TENCH, STEWED (another way) (Take three or four)

Take three or four moderate-sized tench; clean, scale, and draw them, and cut them into convenient-sized pieces. Put them in a stewpan with three or four large mushrooms chopped small, a dozen button onions, a blade of mace, two anchovies, a shallot, a tea-spoonful of mixed parsley, a pinch of thyme, and a little pepper and salt. Pour over them as much nicely-flavoured stock as will cover them, add a glassful of port or claret, and simmer the fish gently for half an hour. Open a dozen oysters, beard them, and preserve their liquor; dip them for an instant into cold water; put them into a saucepan for a few minutes with the liquor, and let them heat gently for three or four minutes, till they look plump, then add them to the other ingredients. Dish the tench, pour the sauce over, and serve.