Recipes > Seafood > Tench Stewed With Wine

Tench Stewed With Wine


  • 1/2 pint of stock
  • 1/2 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 1/2 hour.

Seasonable from October to June.


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The Book of Household Management (1861).

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