![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
77
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
1/2 pint of stock No. 105, 1/2 pint of port wine, 1 dozen button onions, a few mushrooms, a faggot of herbs, 2 blades of mace, 1 oz. of butter, 1 teaspoonful of minced parsley, thyme, 1 shalot, 2 anchovies, 1 teacupful of stock No. 105, flour, 1 dozen oysters, the juice of 1/2 lemon; the number of tench, according to size.
👨🍳 Method
Scale and clean the tench, cut them into pieces, and lay them in a stewpan; add the stock, wine, onions, mushrooms, herbs, and mace, and simmer gently for 1/2 hour. Put into another stewpan all the remaining ingredients but the oysters and lemon-juice, and boil slowly for 10 minutes, when add the strained liquor from the tench, and keep stirring it over the fire until somewhat reduced. Rub it through a sieve, pour it over the tench with the oysters, which must be previously scalded in their own liquor, squeeze in the lemon-juice, and serve. Garnish with croutons. _Time_. 3/4 hour.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Matelot of Tench this week, eager to explore a vintage fish dish. I found the process surprisingly straightforward, despite the old-fashioned ingredients list. The key to its success, I discovered, was the slow simmering of the tench with stock, wine, and aromatics—it infused the fish with a depth of flavor that was truly delightful. The most unexpected element was the anchovies. They added a subtle, savory note that balanced beautifully with the sweetness of the port wine. This dish is perfect for the adventurous weeknight cook looking to expand their fish repertoire. It's not a quick fix, but the effort pays off in a rich, comforting stew that's as satisfying as it is unique. Serve it with crusty bread to soak up every last bit of the luxurious sauce.
