BREAM. 29 



digestion with most persons. It may be dressed in the 

 manner of carp, or in any of the following ways. 



Broiled. Scale and clean the fish, then broil on the 

 gridiron, wrapped in buttered paper; serve with melted 

 butter, or any other sauce. 



Fried. Draw and wash the fish well, then wipe it 

 very dry, cut it open down the back, season with salt, and 

 fry of a good colour in boiling oil or lard; serve with 

 anchovy, or any other relishing sauce. 



Fricaseed. Dip the fish for a minute or two in 

 boiling water; then take it out, and take off the skin, 

 beginning at the side of the head; then gut and wash 

 it, cut it into pieces, and fricasee it in the same 

 manner as you would do a chicken. 



Tench en Marinade. Scale and clean as above, and 

 lay them in a dish, with some sweet oil, parsley, green 

 onions, and chalots, chopped fine, a bunch of fine herbs, 

 salt, and pepper. When they have thoroughly imbibed 

 the flavour of this seasoning, place them between two 

 sheets of writing-paper, well buttered, covering them 

 with the seasoning, and broil them on a slow fire; 

 serve without the paper, pouring over them some good 

 sauce made hot. 



Tench a la Poulette. Prepare the fish as for broiling, 

 and dress precisely as for eels a la Poulette. 



SECT. XII. THE BREAM. 



Cyprinus Brama. 



THIS fish, being fond of quiet water, is found either in 

 ponds, or in those parts of a river which most resemble 

 the water of a pond, with a muddy or clayey bottom. 



