Home › The Principles of Cookery › Tench, Stewed, with Wine

Tench, Stewed, with Wine

Clean the fish, lay them in a saucepan, add three-quarters of a pint of stock, and a quarter of a pint of sherry, and boil gently for forty minutes. Mix a tea-spoonful of flour smoothly with a spoonful of cold stock; strain half a pint of the stock the fish was cooked in into a fresh saucepan, add the flour to this, and stir them over the fire for three or four minutes until the sauce thickens; season with pepper and salt. Dish the tench on a very hot dish, pour the sauce over, and serve.