Pike, Baked
From Cassell's dictionary of cookery, 1892
Serves 2
Time to bake, about half an hour. Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1209. The excerpt below is the record exactly as published.
Pike, Baked (another way). — Prepare the flesh of a pike as in the last recipe. Dip the slices in clarified butter, and afterwards into highly-seasoned bread-crumbs. Put them into a thickly-buttered baking-dish, and lay on them a coating of beaten egg with a spoon. Bake in a moderate oven imtH they are lightly bro-n-ned, then serve them on a hot dish, with lemon-juice squeezed over them
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