— Stew Tintil tender three or four plump young
pigeons according to the directions given for
Pigeons, Stewed. Boil half a pound of best
Carolina rice in a pint of stock, and add to it,
if necessary, a seasoning of salt, pepper, and
grated nutmeg. When it is tender, throw in
an ounce of grated Parmesan✪ Pigeons with Rice and Parmesan, and shake the
saucepan until the cheese is dissolved. If
there is any danger of the cheese oiling, add a
little more stock. Put the pigeons on a hot
dish, spread half the rice round them, and
cover them with the remainder. Brush the
rice over with beaten egg, strew grated Par-
mesan thickly over, and bake in a slow oven
until the rice is brightly coloured. The best
way of doing this is to spread a layer of
salt upon a flat baking-tin, put the dish con-
taining the pigeons and rice upon this, and
serve them on the dish in which they are
baked. If preferred, macaroni may be used
instead of rice. Time, half an hour to stew the
pigeons ; about an hour to boU the rice ; three-
quarters of an hour to bake it. Probable cost,
3s. Sufficient for foxxr persons.
Pike. — This fish is foimd in most of the
lakes of Europe, particularly in the north.
Naturalists have disputed as to whether it is
indiofenous in England, but the opinion of the
best authoritu-. is tint suflinont proof CMbts of
its being a native. The size of the English
pike is considerable. Instances have been known
of their attaining the length of three feet, and
the weight of forty pounds. In Lapland and
Russia they have been found eight feet long. The
usual colour of the pike is a pale olive grey,
deepest on the back, and marked on the sides by
several yellowish spots or patches ; the abdomen
is white, sHghtly spotted with black ; the mouth
is furnished with a prodigious number of teeth.
The pike is so voracious that he is often called
the fresh-water shark. He attacks and devours
all smaller fish, and sometimes falls a victim to
his own greed by his inability to swallow a fish
PIK
( 567 )
PIK
thcat is half engulfed in his capacious throat.
It is told of one pike that it swallowed the head
of a swan that was peacefully feeding under
water, and, not being able to disgorge, both lost
their hves. It is a highly proHhc tish, and the
multiphcation of the pike is immense in the
northern districts of Eussia and Siberia, where
they are captured on a wholesale scale, and con-
stitute an article of commerce, being salted and
dried for exportation. The names pike and jack
refer only to the age of the fish. A jack is a pike
which has not attained more than three pounds
in weight, or does not exceed twenty-foiu- inches
in length. Sir John Sinclair mentions as a
fact that ought to be better known, that it is
dangerous to swallow the bones of the pike, as
they are sharp and of so peculiarly hard a
texture that they will not dissolve in the
•stomach. Pike may be plainly boiled, or cut
into junks, marinaded, and fried. They may
be eaten with any sauce. The roe of the pike
is made into a caviare, and in some countries
the fish is salted and dried. It was at one time
•a very popular article of food. One pike was
equal in value to two house-lambs. It is still
considered a good fish for the table.
Page 1207 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
— Stew Tintil tender three or four plump young pigeons according to the directions given for Pigeons, Stewed. Boil half a pound of best Carolina rice in a pint of stock, and add to it, if necessary, a seasoning of salt, pepper, and grated nutmeg. When it is tender, throw in an ounce of grated Parmesan, and shake the saucepan until the cheese is dissolved. If there is any danger of the cheese oiling, add a little more stock. Put the pigeons on a hot dish, spread half the rice round them, and cover them with the remainder. Brush the rice over with beaten egg, strew grated Parmesan thickly over, and bake in a slow oven until the rice is brightly coloured. The best way of doing this is to spread a layer of salt upon a flat baking-tin, put the dish containing the pigeons and rice upon this, and serve them on the dish in which they are baked. If preferred, macaroni may be used instead of rice. Time, half an hour to stew the pigeons ; about an hour to boU the rice ; threequarters of an hour to bake it. Probable cost, 3s. Sufficient for four persons.
Pike. — This fish is found in most of the lakes of Europe, particularly in the north. Naturalists have disputed as to whether it is indigenous in England, but the opinion of the best authority. is that sufficient proof exists of
its being a native. The size of the English pike is considerable. Instances have been known of their attaining the length of three feet, and the weight of forty pounds. In Lapland and Russia they have been found eight feet long. The usual colour of the pike is a pale olive grey, deepest on the back, and marked on the sides by several yellowish spots or patches ; the abdomen is white, slightly spotted with black ; the mouth is furnished with a prodigious number of teeth. The pike is so voracious that he is often called the fresh-water shark. He attacks and devours all smaller fish, and sometimes falls a victim to his own greed by his inability to swallow a fish
PIK
( 567 )
PIK
thcat is half engulfed in his capacious throat. It is told of one pike that it swallowed the head of a swan that was peacefully feeding under water, and, not being able to disgorge, both lost their hves. It is a highly prolific tish, and the multiplication of the pike is immense in the northern districts of Eussia and Siberia, where they are captured on a wholesale scale, and constitute an article of commerce, being salted and dried for exportation. The names pike and jack refer only to the age of the fish. A jack is a pike which has not attained more than three pounds in weight, or does not exceed twenty-four inches in length. Sir John Sinclair mentions as a fact that ought to be better known, that it is dangerous to swallow the bones of the pike, as they are sharp and of so peculiarly hard a texture that they will not dissolve in the •stomach. Pike may be plainly boiled, or cut into junks, marinaded, and fried. They may be eaten with any sauce. The roe of the pike is made into a caviare, and in some countries the fish is salted and dried. It was at one time •a very popular article of food. One pike was equal in value to two house-lambs. It is still considered a good fish for the table.
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Pigeons with Rice and Parmesan