This Liquor should nearly cover the Carps; so
that if the Gravy and Claret, mention'd above, be not sufficient, add equal
quantities of each till you have enough; cover this close, and set the
Stew-pan over a gentle Fire, till the lower-side of the Fish are stew'd
enough; then turn them, and keep them stewing as before, close cover'd,
till they are enough; after which, lay them in a Dish upon Sippets of fry'd
Bread, and strain off the Sauce to be thicken'd and brown'd with burnt
Butter. This must be poured over the Fish, and the Dish garnish'd with the
Row or Milt, Barberries, and Lemons sliced.
The same Method is also used for stewing of large Roach, Dace, and Chubb;
but a Tench stew'd this way, is much better than a Carp, The Back of this
Fish, and the Head, are the Pieces which are most in esteem.
It is worth our remark, that when we find our Tench cover'd with black
Scales, they Will always taste muddy, which is the fault of the River-Tench
about _Cambridge_; but where we find Tench of a golden Colour, we are sure
of good Fish, that will eat sweet without the trouble of putting 'em into
clear Water to purify.
As there is some trouble in the dressing of this Fish, they may be stew'd
the Night before they are to be eaten, and will keep very well; and half an
hour before they are to be serv'd up, set them over the Fire to be
thoroughly hot, and then brown their Sauce as before directed.
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