Recipes > Seafood > Matelot of Tench

Matelot of Tench


  • 1/2 pint of stock
  • 1/2 pint of port wine
  • 1 dozen button onions
  • a few mushrooms
  • a faggot of herbs
  • 2 blades of mace
  • 1 ounce of butter
  • 1 teaspoonful of minced parsley
  • thyme
  • 1 shalot
  • 2 anchovies
  • 1 teacupful of stock
  • flour
  • 1 dozen oysters
  • juice of 1/2 lemon
  • the number of tench, according to size


Scale and clean the tench, cut them into pieces, and lay them in a stewpan; add the stock, wine, onions, mushrooms, herbs, and mace, and simmer gently for 1/2 hour. Put into another stewpan all the remaining ingredients but the oysters and lemon-juice, and boil slowly for 10 minutes, when add the strained liquor from the tench, and keep stirring it over the fire until somewhat reduced. Rub it through a sieve, pour it over the tench with the oysters, which must be previously scalded in their own liquor, squeeze in the lemon-juice, and serve. Garnish with croutons.

Time: 3/4 hour.

Seasonable from October to June.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus