It is worth our remark, that when we find our Tench cover'd with black Scales, they Will always taste muddy, which is the fault of the River-Tench about _Cambridge_; but where we find Tench of a golden Colour, we are sure of good Fish, that will eat sweet without the trouble of putting 'em into clear Water to purify. As there is some trouble in the dressing of this Fish, they may be stew'd the Night before they are to be eaten, and will keep very well; and half an hour before they are to be serv'd up, set them over the Fire to be thoroughly hot, and then brown their Sauce as before directed. It is to be observ'd, that to bake these Fish with the above Ingredients is as good a Way as the stewing them. It is likewise necessary to observe, that all Fish which will keep a long time alive out of Water, will sicken, and their Flesh become unfirm by lying in the Air; therefore, if Fish are to be sent a Day's Journey, or kept a Day before they are used, kill them as soon as they are taken out of the Water, and the Flesh will be firm. I shall add one thing more concerning the boiling of Fish, which was communicated to me by a very ingenious Gentleman, who has made Fishing his Study for many Years: He says, that the Goodness of boil'd Fish consists chiefly in the Firmness of the Flesh; and in the next place, that the Flesh parts easily from the Bone; to do which, he directs to kill the Fish immediately after they are taken out of the Water; and when you design to boil 'em, put a large handful of Salt into about two or three quarts of Water, and so in proportion: Put in the Fish while the Water is cold; then set them over the Fire, and make them boil as quick as possible, without any Cover over the Pan. This is approved to do very well. This Receipt is particularly good for boiling of Flounders. His Receipt for Sauce for boil'd Fish, is the following. Sauce for boil'd Fish. Take Beef-Gravy, an Onion, a little White-wine, some Horse-radish sliced, Lemon-peel, an Anchovy, a Bunch of Sweet-herbs, boil them well together, and strain off the Liquor, then put a Spoonful of Mushroom Ketchup to it, and thicken it with Butter mix'd with Flower: or for Fast-days the Gravy may be omitted, and in the place of it put Mushroom-Gravy, or a larger quantity of Mushroom-Ketchup, or some of the Fish-Gravy mention'd in _February_, which is good to put in Sauce for any sort of Fish.