Boiled Pike with Caper Sauce
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 18. The excerpt below is the record exactly as published.
Boiled Pike with Caper Sauce. A pike will improve by being kept for two days; clean it, cut off the fins and bind its head round with a string. Put the fish in a fishkettle, cover with court bouillon, and let it simmer for forty minutes, then leave it to soak in the court bouillon for twenty-four hours. Before warming the pike again take it and the liquor out and clean the kettle, then put it back again and warm it for twenty minutes. Place the fish on a folded napkin or ornamental dish-paper on a hot dish, garnish round with fried parsley and serve with a sauceboatful of caper sauce
Cook this with the app: pantry check, scaling, and the assistant.