Baked Pike
From The book of plain cooking, 1904
Serve with a brown gravy, containing a few capers — some over the fish and some in a sauce boat.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 8. The excerpt below is the record exactly as published.
Baked Pike After the fish is cleansed and prepared, fill it with veal stuffing. Then set it up, and fasten the tail in the mouth with a skewer. Flour it PLAIN COOKING 35 well, and put in the oven with plenty of drip- ping. Once the fish begins to brown, keep on basting until cooked . A large pike will take an hour
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