Pike, Baked

Ingredients

• Pike must be scaled after washing them.
• pour over a glassful of white wine or clear broth
• Lay several large lumps of butter about it.
• add a spoonful of anchovy sauce
• the same of mushroom ketchup
• cayenne pepper
• and salt
• stir in a spoonful of capers

Method

1. 1

   Scale the pike after washing.

2. 2

   Pour boiling water over it, then plunge into cold water and scrape.

3. 3

   Wipe dry, empty, and fill with seasoned force-meat.

4. 4

   Sew up, place in a baking dish, add butter and wine or broth.

5. 5

   Bake in a moderate oven for half an hour, basting frequently.

6. 6

   Lift onto a hot dish, thicken gravy with flour, add sauces and seasonings, boil, and serve.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 16. The excerpt below is the record exactly as published.

Pike, Baked. — Pike must be scaled after washing them. To scale it easily, nrst pour boiling water over the fish, then plunge immediately into cold water, and scrape briskly with the back of a knife. Wipe the fish dry, then empty it, and fill the cavity with a nicely seasoned force- meat, sew up the sides, and lay in a baking dish. Lay several large lumps of butter about it, and pour over a glassful of white wine or clear broth. Bake it in a moderate oven for half an hour — a large fish will take even longer. It should be basted frequently, being a dry fish. Good beef dripping will answer as well as butter. When done, lift the fish carefully on to a hot dish, and thicken the gravy with flour ; add a spoonful of anchovy sauce, the same of mushroom ketchup, cayenne pepper, and salt. Let them boil 52 TESTED RECIPES. up again, then stir in a spoonful of capers

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