Tench Stewed with Wine

Ingredients

• 1/2 pint stock No. 105
• 1/2 pint Madeira or sherry
• salt and pepper to taste
• 1 bay-leaf
• thickening of butter and flour

Instructions

1. Clean and crimp the tench; carefully lay it in a stewpan with the stock, wine, salt and pepper, and bay-leaf;
2. let it stew gently for 1/2 hour;
3. then take it out, put it on a dish, and keep hot.
4. Strain the liquor, and thicken it with butter and flour kneaded together, and stew for 5 minutes.
5. If not perfectly smooth, squeeze it through a tammy, add a very little cayenne, and pour over the fish.
6. Garnish with balls of veal forcemeat.