Pike, anchovy sauce

Ingredients

• your pike
• salt
• water
• anchovy sauce

Method

1. 1

   To clean your pike you must first cut a hole in its stomach to separate the intestines, and then draw them out through the gills; when the inside is all drawn out, roe and all, boil in salt and water, and serve on a napkin.

2. 2

   Hand anchovy sauce with it.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 8. The excerpt below is the record exactly as published.

Pike, anchovy sauce. Noix de veau à l’oseille, Chump of veal with sorrel, Canard sauvage rôti. Roast wild duck. Purée de lentilles. Purée of lentils. Soufflé vanillé. Vanilla soufflé. Purée of carrots. Mince the best parts of some large fresh carrots, put them in a saucepan with some fresh butter and a pinch of sugar, stir until brown, moisten with stock; add a raw peeled potato, and simmer over a slow fire until cooked; pass through a tammy, thin the purée with stock, and serve. Hand fried bread cut into dice separately. Pike, anchovy sauce. To clean your pike you must first cut a hole in its stomach to separate the intestines, and then draw them out through the gills; when the inside is all drawn out, roe and all, boil in salt and water

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