Baked Tench

Preparation info

  • 2–3

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 tench
  • juice of 2 lemons
  • 2 oz. butter or


Scale and clean the fish thoroughly, remove the gills, which are always muddy, sprinkle the fish liberally with lemon juice, reserving 1 tablesp. of juice, put the fish aside for 1 hr. Then melt the butter in a baking-dish, put in the fish and baste it well, sprinkle with salt and pepper and add the