Pike

Ingredients

• 4 pounds of fish
• 1 even tablespoon salt
• 5 pepper corns
• 2 sprigs of parsley
• % onion sliced
• 1 cup of white wine
• % carrot sliced thin
• 1 pint of water
• 1 ounce of butter
• 1 tablespoon flour
• 1 yolk of 1 egg
• 1 tablespoon Worcestershire sauce

Method

1. 1

   Cleanse fish, place in kettle with salt, pepper, parsley, onion, wine, carrot, and water.

2. 2

   Cover with buttered paper and simmer for 45 minutes.

3. 3

   Prepare sauce with butter and flour, add gravy from fish to make a white sauce.

4. 4

   Beat egg yolk with water, strain, add lemon juice and Worcestershire sauce.

5. 5

   Slide fish onto a hot dish, garnish with parsley and potato chips, serve sauce separately.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 26. The excerpt below is the record exactly as published.

Pike. Cleanse as usual, leaving on head and tail. Place on drainer in fish kettle 4 pounds of fish, 1 even tablespoon salt, 5 pepper corns, 2 sprigs of parsley, % onion sliced, 1 cup of white wine, % carrot sliced thin, 1 pint of water. Cover with a thickly buttered paper 44 KENTUCKY RECEIFT BOOK. and simmer 45 minutes. Prepare a sauce, 1 ounce of butter and 1 tablespoon flour worked to a cream. Add enough gravy from fish to make a white sauce. Beat yolk of 1 egg with same quantity of water, strain, add lemon juice and 1 tablespoon Worcestershire sauce

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