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Tench Stewed with Wine

INGREDIENTS.-Tench, pint of stock, pint of Madeira or sherry, salt and pepper to taste, 1 bay-leaf, thickening of butter and flour.

Clean and crimp the tench, carefully lay it in a stewpan with the stock, wine, salt and pepper, and bay-leaf, let it stew gently for 1/2 hour then take it out, put it on a dish, and keep hot. Strain the liquor, and thicken it with butter and flour kneaded together, and stew for 5 minutes. If not perfectly smooth, squeeze it through a tammy, add a very little cayenne, and pour over the fish. Garnish with balls of veal forcemeat.

TIME. Rather more than hour.

SEASONABLE from October to June.