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. Pour this over your
Fish, and serve it hot with a Garnish of BeetRoots sliced, some slices of
Lemon-Peel, and some Horse-Radish scraped.



To roast a _Westphalia-Ham._ From the same.

Boil a Westphalia-Ham, as tender as it will be, with the Gravey in it; then
strip off the Skin, put it on a Spit, and having done it over with the Yolk
of an Egg, strew it all over with raspings or chippings of Bread finely