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Baked Pike
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 56. The excerpt below is the record exactly as published.
BAKED PIKE. Wash, scale and clean the fish, and dry it perfectly in every part. Fill it with forcemeat, and skewer it with its tail in its mouth. If the fish is not stuffed, sprinkle a little salt and cayenne in the inside, and place an ounce of butter there. Egg and bread-crumb it twice. Season the bread-crumbs with salt and cayenne, and mix with them a third of their quantity in shredded parsley
Cook this with the app: pantry check, scaling, and the assistant.