s, pour in a pint of white wine boiling hot; let it stew till
sufficiently wasted; take out the fish, and strain the liquor, saving
the mushrooms; bind your fricassee with the yolk of three or four eggs
beaten up with a little verjuice, some parsley chopped fine, and a
little nutmeg grated; stir it all the time it boils, scum it very clean,
pour your sauce over the fish, and send it to table.--To fricassee tench
brown. Prepare your tench as in the other receipt; put some butter and
flour into a stewpan, and brown it; then put in the tench with the same
seasoning you did your white fricassee; when you have tossed them up,
moisten them with a little fish broth; boil a pint of white wine, and
put to your fricassee, stew it till enough, and properly wasted; then
take the fish up, and strain the liquor, bind it with a brown cullis,
and serve it up. If asparagus or artichokes are in season, you may boil
these, and add them to your fricassee.

TENCH BROTH. Clean the fish, and set them on the fire with three pints
of water; add some parsley, a slice of onion, and a few peppercorns.
Simmer till the fish is broken, the broth become good, and reduced one
half. Add some salt, and strain it off. Tench broth is very nutricious,
and light of digestion.

THICK MILK. Beat up an egg, and add to it a tea spoonful of flour. Mix
it smooth with a tea-spoonful of cold milk, and put to it a pint of
boiling milk. Stir it over a slow fire till it boils, then pour it out,
and add a little sugar and nutmeg. The saucepan should have a little
cold water put into it first, to prevent the milk from burning at the
bottom, or marbles boiled in it will answer the same purpose.

THICKENED GRAVY. To a quart of gravy allow a table-spoonful of
thickening, or from one to two table-spoonfuls of flour, according to
the thickness required. Put a ladleful of the gravy into a basin with
the thickening, stir it up quick, add the rest by degrees, till it is
all well mixed. Then pour it back into a stewpan, and leave it by the
side of the fire to simmer for half an hour longer, that the thickening
may be thoroughly incorporated with the gravy. Let it neither be too
pale nor too dark a colour. If not thick enough, let it stew longer, or
add to it a little glaze or portable soup. If too thick, it may be
diluted with a spoonful or too of warm broth or water.

THICKENED SOUP. Put into a small stewpan three table-spoonfuls of the
fat taken off the soup, and mix