482. BROILED TROUT. HOLLANDAISE SAUCE.
Clean and split a trout at the back, oil it over, season
with nutmeg, salt, and pepper; then half an hour after,
broil it over a moderately hot fire, and when done serve
with some Hollandaise e>auc✪ Broiled Trout with Hollandaise Saucee (No. 184) in a sauce-boat
apart.
Note, — ^Trout can be prepared in every variety of form
and style in which salmon is dressed and served.
Eemarks on Pike or Jack.
This fish, which might be called the w^ater-wolf or fresh-
water shark on account of its voraciousness and cannibalism,
can in that respect be compared to the conger eel.
Pike will feed on ducklings, and any sort of fish, as
well as on its own species, and is not at all particular as
to size of its victim, as there are examples of two pike
weighing some nineteen pounds having been caught alive,
fastened firmly together, the head of one within the mouth
and jaws of the other.
Pike are the largest of fresh-water fish, some having been
caught w^eighing as much as sixty pounds and measuring
226 PRACTICAL HOUSEHOLD COOKERY.
nearly four feet in length. Of course, fish of that size
are scarce, but the general weight varies from five to nine
pounds, and the latter are the best for culinary purposes.
The flesh is white, firm, and rather pleasing to the palate
when properly prepared ; but the roe causes a disagreeable,
nauseous feeling, and should never be eaten.
488. PIKE A LA LTONNAISE AU BLEU.
The larger the pike the better for this dish, and it will
improve if kept two days in a cool place after being caught.
Scale,* draw the gills, cut off the fijis, and thoroughly
cleanse and wipe the pike; then with a string tie the
head, and truss the fish into the shape of the letter 8.
Afterwards put the fish in the kettle covered with " Court
Bouillon✪ Pike A La Ltonnaise Au Bleu" (No. 392), and simmer for three-quarters of an
hour ; then take the fish-kettle to a cool place, let the pike
remain in the liquor for at least twelve hours ; if twenty-
four all the better, as there is no comparison in the taste
and quality of a pike that has soaked for twenty-four hours
and one that has only been in the *^ Court Bouillon " for a
couple of hours. When wanted, take up the fish very
carefully from the strainer and lay it on a dish with the
same care, remove the string, decorate with a few sprigs
of fresh parsley, and mobten with a pint of sauce made
with oil, vinegar, salt, pepper, and a teaspoonful of finely
chopped parsley, well mixed togetlier, in quantity of two-
ihii*ds oil to one of vinegar.
Note, — Pike cooked in the same way may also be served
with Mayonnaise or Tartare sauce (Nos. 218 or 221).
* The easiett way to remove the scales of pike is by placing the fish
in a sink and pour some boiliu^ water over it, when the toraping will
be effectually dune.
PRACTICAL HOUSEHOLD COOKERY. 227
484. BOILED PIKE. ITALIAN SHARP SAUCE.
After having scaled, cleansed, and wiped a nice pike, tie
it up in the same way as in the foregoing, and boil it in
a "Court Bouillon" (No. 392) for about fifty minutes,
more or less, according to the size of the fish ; after
which, let it rest and cool in the liquor for twenty-four
hours.
When the time comes for warming the fish, drain it,
pour the " Court Bouillon " into another vessel, clean the
kettle, and replace the liquor with the pike in it, to warm
for about twenty minutes, without, however, letting it boil ;
then drain, and dish up on a napkin, remove the string,
and send to table with some Italian sharp sauce (No. 205)
in a sauce-boat apart.
Note. — Pike cooked in the above manner may be served
with any fish sauce, according to taste.
486. PIKE BAKED, CITIZEN STTLE. ✪ Pike Baked, Citizen Style
Page 97 · 4 recipe records on this page
Presented as published in 1891. 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
482. BROILED TROUT. HOLLANDAISE SAUCE.
Clean and split a trout at the back, oil it over, season with nutmeg, salt, and pepper; then half an hour after, broil it over a moderately hot fire, and when done serve with some Hollandaise sauce (No. 184) in a sauce-boat apart.
Note, — ^Trout can be prepared in every variety of form and style in which salmon is dressed and served.
Remarks on Pike or Jack.
This fish, which might be called the water-wolf or freshwater shark on account of its voraciousness and cannibalism, can in that respect be compared to the conger eel.
Pike will feed on ducklings, and any sort of fish, as well as on its own species, and is not at all particular as to size of its victim, as there are examples of two pike weighing some nineteen pounds having been caught alive, fastened firmly together, the head of one within the mouth and jaws of the other.
Pike are the largest of fresh-water fish, some having been caught weighing as much as sixty pounds and measuring
nearly four feet in length. Of course, fish of that size are scarce, but the general weight varies from five to nine pounds, and the latter are the best for culinary purposes. The flesh is white, firm, and rather pleasing to the palate when properly prepared ; but the roe causes a disagreeable, nauseous feeling, and should never be eaten.
483. PIKE A LA LYONNAISE AU BLEU.
The larger the pike the better for this dish, and it will improve if kept two days in a cool place after being caught. Scale,* draw the gills, cut off the fins, and thoroughly cleanse and wipe the pike; then with a string tie the head, and truss the fish into the shape of the letter 8. Afterwards put the fish in the kettle covered with " Court Bouillon" (No. 392), and simmer for three-quarters of an hour ; then take the fish-kettle to a cool place, let the pike remain in the liquor for at least twelve hours ; if twentyfour all the better, as there is no comparison in the taste and quality of a pike that has soaked for twenty-four hours and one that has only been in the *^ Court Bouillon " for a couple of hours. When wanted, take up the fish very carefully from the strainer and lay it on a dish with the same care, remove the string, decorate with a few sprigs of fresh parsley, and moisten with a pint of sauce made with oil, vinegar, salt, pepper, and a teaspoonful of finely chopped parsley, well mixed togetlier, in quantity of two-thirds oil to one of vinegar.
Note, — Pike cooked in the same way may also be served with Mayonnaise or Tartare sauce (Nos. 218 or 221).
* The easiett way to remove the scales of pike is by placing the fish in a sink and pour some boiliu^ water over it, when the scraping will be effectually dune.
484. BOILED PIKE. ITALIAN SHARP SAUCE.
After having scaled, cleansed, and wiped a nice pike, tie it up in the same way as in the foregoing, and boil it in a "Court Bouillon" (No. 392) for about fifty minutes, more or less, according to the size of the fish ; after which, let it rest and cool in the liquor for twenty-four hours.
When the time comes for warming the fish, drain it, pour the " Court Bouillon " into another vessel, clean the kettle, and replace the liquor with the pike in it, to warm for about twenty minutes, without, however, letting it boil ; then drain, and dish up on a napkin, remove the string, and send to table with some Italian sharp sauce (No. 205) in a sauce-boat apart.
Note. — Pike cooked in the above manner may be served with any fish sauce, according to taste.
486. PIKE BAKED, CITIZEN STTLE.
Records on this page
Broiled Trout with Hollandaise SaucePike A La Ltonnaise Au BleuBoiled Pike with Italian Sharp SaucePike Baked, Citizen Style