Place the tench in a stewpan with a small bunch of parsley, green onions, thyme, and bay-leaf, a little pepper and salt, and just enough common French wine or cyder to cover it; stew the tench gently over a slow fire till it is done; then dish it up; strain the liquor into a small stewpan; thicken with an ounce of butter, kneaded with an ounce of flour; add a little mushroom-catsup, anchovy, nutmeg, chopped parsley, and some prepared mushrooms; stir the sauce over the stove for five minutes; pour it over the tench, and send to table.
Note.—Tench bearing so great an affinity to carp, may also be dressed in every variety prescribed for that fish.