European and American cuisine

cook 3 minutes ; then add Vs capful fine-cut mushrooms, and 3 fine-cut boneless anchovies, cook and stir 3 minutes; add y, cupful bread which has been soaked and pressed out in cold water ; stir until the bread has formed into a smooth paste. Bemove, and when cold mix with the yolk of 1 egg and 1 whole egg, Y, pound fine-chopped fish meat, either of bass, white fish, or pickerel ; season with 1 even teaspoonful salt, V4 teaspoonful pepper, 1 teaspoonful chopped parsley. Stuff the pike with this forcemeat, sew it up ; remove the skin from one side of the fish, lard the exposed meat with small strips of larding pork, sprinkle over some pepper and salt. Lay the fish on a drainer into a deep baking pan, with a few slices of larding pork under the fish ; add 1 onion cut in slices, 1 bouquet, 6 whole peppers, 1 pint red wine, and 1 pint of white broth ; cover with buttered paper, place the pan in a hot oven, and baste frequently. When nearly done, remove the paper, continue the baking and basting until the fish is brown and glossy. Then lift the fish out of the pan, slide on to a warm dish, garnish with baked tomatoes stuffed with rice and small glazed onions. Serve with horseradish or mustard sauce. Pike, Stuffed and Baked.— Select a medium-sized fresh fish, clean, wash, and wipe it dry ; season with salt and pepper ; fill with well-seasoned forcemeat, sew up. Truss the pike into the shape of the letter S ; make 2 incisions on each side, lay in a roasting pan, with 3 thin slices of larding pork underneath ; pour over the juice of 1 lemon and 2 ounces melted butter ; add */§ carrot cut into slices, a bouquet, 1 sliced onion, V, cupful broth (or boiling water with a little beef extract), V, cupful white wine or claret ; cover the pike with buttered paper ; set the pan in a hot oven, basting frequently. When done, lift out of pan, lay on a hot dish ; strain the gravy. Melt 1 tablespoonful butter, add 1 tablespoonful flour, stir for a few minutes ; add 1 cupful boiling water, 1 teaspoonful beef extract, the strained fish gravy, boil 6 minutes 5 add the juice of V« lemon, a small piece of butter and a little Cayenne pepper (if the PIKE. 219 sance is too thick, add more boiling water or broth) ; if necessary, add more salt ; pour a little of the sauce over the fish, and serve the remaining in a sauce bowl. Weakfish, haddock, and bluefish may be prepared in the same way. Pike with Sauerkraut. — Wash 1 quart sauerkraut in cold water, place it in a saucepan over the fire, add % cupful lard, cover -with boiling water, and boil till done. In the meantime split a well-cleaned 3-pound pike through the back, remove the skin and bones, cut the meat into 2-inch pieces; season with salt and pepper; dip the pieces into beaten egg, roll in fine bread crumbs, and fry light brown in butter. When the sauerkraut is done, pour it into a sieve, drain off the water ; return the kraut to saucepan, add 1 tablespoonful butter and Vs cupful white wine ; set the saucepan over the fire and cook 10 minutes. Butter a pudding dish, put in a layer of sauerkraut, then a layer of fish ; continue in alternate layers till all is used ; let the last layer be kraut. Mix 3 well-beaten eggs with Y, pint of sour cream, pour over the kraut ; sprinkle over 3 tablespoonfuls bread crumbs and a little melted butter.