Cookery

Pike (to Stew). — Choose a moderate-sized fish, or a small one according to requirements, and so as to be able to use it whole, scale and clean it thoroughly, rub it well inside with salt and pepper, sprinkle it with a very little flour and some lemon-juice, and stew it in a covered pan with a little butter ; when it is partly done add a small tumblerful of French cooking wine and a lump of butter the size of a large walnut well kneaded with flour, set the pan over a moderate fire or in the oven, and let it cook till quite tender, basting it occasionally; meantime have ready four or five filleted sardines, the same number of chopped eschalots, and brown them in a pan with some butter ; when the fish is done dish it up, stir the sardines, etc., into the liquor in which the fish has stewed, thicken it (if desired), and serve it around the fish. Pike (with Parmesan). — Take the remains of cold pike, or fillet a fresh fish, cut in pieces, trim them tidily, sprinkle them with salt and let them stand ; meanwhile brown a large chopped onion in a little butter, put the fish in the same pan, cover it, and let it steam till tender; put the fish on a board, remove any bones that may be left, and sprinkle the fish with parmesan ; add to the butter in which the fish was cooked one tablespoonful of flour and a couple of tablespoonfuls of sour milk or cream, and stir over the fire without letting it boil ; put the fish in a gratin dish previously spread with butter, pour the thick sauce over it, cover with breadcrumbs and grated cheese, and bake in the oven till brown. Any kind of FISII. fish can he prepared thus, and seasoned in various ways. Pike (Larded). — Take a moderate-sized fish, or part of a large one ; clean as usual and carefully remove the skin from the hack, lard it fairly thickly after rubbing it well over with salt and pepper, and sprinkle a few drops of lemon-juice over it. Heat some butter or good fat, in a suitable utensil, lay the fish in it with a few small onions, some parsley, and some chips of bacon or cold ham ; bake this in the oven, and baste frequently, adding a little more fat if necessary. When it is done put it on a hot dish, strain the liquor in which it has cooked, put it into a small saucepan over the fire, add a few tablespoonfuls of cream (sour milk will do just as well, if not better), and after one boil pour it over the fish and serve very hot. Eels. — It is generally preferable to skin this fish in whatever way it may have to be prepared. To do this tie it by the head to a hook in the wall (or to a door handle), slit the skin in one or two places just under the head, dip the fingers in salt, detach the skin and pull, it will come off easily. After the above operation, clean the fish and wash it, dry it, and let it stand for half an hour well covered with salt; rub this off with the hand, cut the eel in suitable pieces, tie a sage-leaf round each piece, and bake it with hutter in the oven ; after having removed the sage, add a sprinkling of lemon-juice, and serve very hot. Ei'l» (Rolled). Prepare as above, split the fish down