Baked Pike

Ingredients

• the fish
• one teacup bread-crumbs
• one teaspoon minced savory herbs
• eight oysters
• two ounces suet
• six tablespoons of cream or milk
• two eggs

Method

1. 1

   Clean and wipe the fish, lay it in a dripping pan with hot water.

2. 2

   Use a rack or sticks to keep it off the bottom.

3. 3

   Cover with an inverted pan and bake slowly, basting with butter and water.

4. 4

   Prepare a sauce with cream, hot water, melted butter, and chopped parsley, adding gravy from the fish before serving.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 207. The excerpt below is the record exactly as published.

the fish neatly on a dish, ready to serve, and keep it warm. Melt a small piece butter, add a large pinch flour, a half cup good stock, and the vegetables, etc., the fish were cooked in. Let the sauce boil five minutes, add salt if wanted ; strain, skim, pour over the fish, and serve. Fried Pan- Fish. — Take perch, sun-fish, or any small fish; place in pan with heads together, and fill spaces with smaller fish : when ready to turn, put a plate over, drain off* fat, invert pan, ana the fish will be left unbroken on the plate. Put the lard back in the pan and when hot, slip back the fisn, and when the other side is brown, drain, turn on plate as before, and slide them on tbe platter to go to the table. This improves the appearance, if not the flavor. The beads should be left on, and the shape preserved as fully as possible. Baked jPiakereL—Cieaii the fish thoroughly, wipe carefbllv, and lay in a drippinlg~pan with hot water enough to prevent scorch- ing ; a perforated tin sneet or rack fitting closely in the pan, or hard- wood sticks laid crosswise, or several muffin-rings may be used to keep the fish from the bottom of the pan, and the fish may be made to form a circle by tying head and tail together ; cover with an in- verted pan and bake slowly, basting occasionally with butter and water. It will not need so frequent basting if covered. Remove pan fifteen or twenty minutes before done to brown nicely. When done have ready a cup sweet cream into which a few spoons hot water have been poured, stir in two tablespoons melted butter and a little chopped parslev, and heat in a vessel of boiling water ; add the gravv Irom tne fisn and boil up once. Place the nsh in a hot dish, ana pour over the sauce. Bake Salmon and Trout same way. Pi&e a la Godard. — The inside of a fine pike must be removed through the gills, and the fish put into scalding water in order that the skin may be stripped off easily ; also tie the head with fine twine. Wrap the fish in buttered paper, put it into a fish-kettie and cover with cold water. When pike la done, which can be told by touching it gently, drain it and garnish with cray-fish, which are simply the homely craw-fish, and quenelles of forcemeat made a» follows : Take one teacup bread-crumbs, one teaspoon minced savory herbs, eight oysters, two anchovies (or omit the latter), two ounces suet ; salt, pepper, end pounded mace to taste ; six table- spoons of cream or mn

Cook this with the app: pantry check, scaling, and the assistant.