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Draw your Tench at the Gills, and cut them off, then will they boil the whiter, have Water on the fire, and season it with Salt, Vinegar, five or six Bay-leaves, large Mace, whole Cloves, some faggots of sweet Herbs bound up hard together; so soon as your liquor boils, put in your Tench wiped clean, but not scaled, being boiled wash off the loose scales; then strain the liquor through a jelly-bag, and put to it some
Izing-glass, being washed and steeped for that purpose, and boil it very cleanly, dish your Fish in the Dish you intend to send it up in, then strain the liquor through the bag, pour it on the Fish and let it cool.
This Jelly will serve to jelly Lobsters, Crawfish or Prawns, hanging them in some glass by a thread at their full length, and filling the glass with the Jelly when it is warm; it being cold, turn it out of the glass.