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Memorandum, While they are boiling the second time, put in some pieces of Tin, as before, and when they are enough, pour them hot into your Glasses or Cups, first taking out the Pieces of Tin; and when your Marmalade is cool, cover your Glasses and Cups with white Paper. Boil'd Tench. From the same.
The fact that his aunt's boundary line included every acre of valuable land on the plantation, while his own poor portion only bordered the Tench, was to him simply one of those trifling errors which sometimes occur in the partition of vast landed estates.
What the Marne and the Morin contain in the way of booty, we hardly know; but it is certain that more cunning fish, whether perch, tench, or bream, never existed, and are not, "by hook or by crook," to be caught.
SALMON A LA BRAISE. Clean a middling salmon, take the flesh of a tench, or a large eel, and chop it very fine, with two anchovies, a little lemon peel shred, pepper, salt, nutmeg, and a little thyme and parsley; mix all together with a good piece of butter, put into the belly of the fish, and sew it up; put it into an oval stew-pan that will just hold it; brown about half a pound of fresh butter, and put to it a pint of fish broth, and a pint and a half of white wine; pour this over your fish; if it does not cover it, add some more wine and broth; put in a bundle of sweet herbs, and an onion, a little mace, two or three cloves, and some whole pepper tied up in a piece of muslin: cover it close, and let it stew gently over a slow fire.
At the time, there was no looking back, no sad straying into a dead past to spoil a good dinner at the worst, a fleeting moment of discomfort when we selected the tench swimming in the tank close to our table and saw them carried off to the kitchen to be cooked for us.
To make this Fish-Gravy, which may serve for a Foundation of all Fish Soups, take Tench or Eels, or both, well scour'd from Mud, and their Outsides scour'd well with Salt; then pull out their Gills, and put them in a Kettle with Water, Salt, a bunch of sweet Herbs, and an Onion stuck with Cloves; boil these an hour and a half, and then strain off the Liquor thro' a Cloth: add to this the Peelings of Mushrooms well wash'd, or Mushrooms themselves cut small; boil these together, and strain the Liquor thro' a Sieve into a Stew-Pan, upon some burnt or fry'd Flower, and a little Lemon, which will soon render it of a good Colour, and delicate Flavour, fit for Soups, which may be varied according to the Palate, by putting in Pot-Herbs and Spices to every one's liking; this will keep good some time.
Tench, proportions of the sexes in the; brightness of male, during breeding season. Tenebrionidae, stridulation of. Tennent, Sir J.E., on the tusks of the Ceylon Elephant; on the frequent absence of beard in the natives of Ceylon; on the Chinese opinion of the aspect of the Cingalese. Tennyson, A., on the control of thought.
All these fish are capricious feeders, carp and barbel being particularly undependable. In some waters it seems to be impossible to catch the large specimens, and the angler who seeks to gain trophies in either branch of the sport needs both patience and perseverance. Tench and bream are not quite so difficult.
Their temperature however, does not rise; and they live the same length of time in pure vital air, and in a mixture of ninety parts nitrogen and ten oxygen. We found that tench placed under inverted jars filled with air, absorb half a cubic centimetre of oxygen in an hour.
Having cleaned your tench very well, cut off their heads, slit them in two, and if large, cut each half in three pieces, if small, in two: melt some butter in a stewpan, and put in your tench; dust in some flour, and pour in some boiling water, and a few mushrooms, and season it with salt, pepper, a bundle of sweet herbs, and an onion stuck with cloves: when this boils, pour in a pint of white wine boiling hot; let it stew till sufficiently wasted; take out the fish, and strain the liquor, saving the mushrooms; bind your fricassee with the yolk of three or four eggs beaten up with a little verjuice, some parsley chopped fine, and a little nutmeg grated; stir it all the time it boils, scum it very clean, pour your sauce over the fish, and send it to table.
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