re more numerous in
pools and ponds than in rivers. Those taken in the latter,
however, are preferable for the table. It does not often exceed
four or five pounds in weight, and is in England esteemed as a
delicious and wholesome food. As, however, they are sometimes
found in waters where the mud is excessively fetid, their
flavour, if cooked immediately on being caught, is often very
unpleasant; but if they are transferred into clear water, they
soon recover from the obnoxious taint.

TENCH STEWED WITH WINE.

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

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

_Time_.--Rather more than 1/2 hour.

_Seasonable_ from October to June.

A SINGULAR QUALITY IN THE TENCH.--It is said that the tench is
possessed of such healing properties among the finny tribes,
that even the voracious pike spares it on this account.

The pike, fell tyrant of the liquid plain,
With ravenous waste devours his fellow train;
Yet howsoe'er with raging famine pined,
The tench he spares, a medicinal kind;
For when by wounds distress'd, or sore disease,
He courts the salutary fish for ease;
Close to his scales the kind physician glides,
And sweats a healing balsam from his sides.

In our estimation, however, this self-denial in the pike may be
attributed to a less poetical cause; namely, from the mud-loving
disposition of the tench, it is enabled to keep itself so
completely concealed at the bottom of its aqueous haunts, that
it remains secure from the attacks of its predatory neighbour.

STEWED TROUT.

336. INGREDIENTS.--2 middling-sized trout, 1/2 onion cut in thin slices,
a little parsley, 2 cloves, 1 blade of mace, 2 bay-leaves, a little
thyme, salt and pepper to taste, 1 pint of medium stock No. 105, 1 glass
of port wine, thickening of butter and flour.

_Mode_.--Wash the fish very clean, an