Boiled Pike with Italian Sharp Sauce
From Practical household cookery, 1891
Serves 4
Pike can be served with any fish sauce according to taste.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 97. The excerpt below is the record exactly as published.
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 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
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Cook this with the app: pantry check, scaling, and the assistant.