Then boil it a few Minutes, and thicken it with Butter
rubb'd in Flour, tossing up a Pint of Shrimps with the Sauce, and pour it
over the Fish. Serve it with garnish of fry'd Bread, cut the length of
one's Finger, some Slices of Lemon and Horse-Radish scraped, with some
pickled Mushrooms, if you will, or you may toss up some of them in the
Sauce.
To bake _Tench._ From Lady G.
Take your Tench, fresh from the Pond, gut them, and clean them from the
Scales; then kill them, by giving them an hard stroke on the back of the
Head, or else they will live for many Hours, and even jump out of the Pan
in the Oven, when they are half enough. Then lay them in a Pan, with some
Mushroom Katchep, some strong Gravey, half a Pint of pickled Mushrooms, as
much White-Wine as Gravey, three or four large Shallots, an Anchovy or two,
two or three slices of fat Bacon, some Pepper, Cloves, and Nutmeg, at
pleasure, a little Salt, some Lemon-Peel, and a bunch of sweet Herbs; then
break some bits of Butter, and lay them on your Fish, then cover all as
close as you can, and give them an Hour's baking.
When they are enough, lay them in a hot Dish, and pour off the Liquor, and
strain it, only preserving the Mushrooms; then add to it a spoonful of
Lemon-Juice, and thicken your Sauce with the Yolks of four Eggs, beaten
with Cream, and mix'd, by degrees, with the Sauce.
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