Pike, Baked (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
Serve with any good fish sauce.
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). — Wash, scale, and empty the fish, and dry it perfectly in every part. Fill it or not with forcemeat, and skewer it with its tail in its mouth. If the fish is not stufl'ed, sprinkle a little salt and cayenne in the inside, and place an ounce of butter there. Egg and bread-crumb it twice. Season the bread- crmnbs with salt and cayenne, and mix with them a third of their quantity in shred parsley. Pour a little clarified butter over the fish, and bake in a moderate oven. Lay a buttered paper over the dish. Any good fish sauce may bo sent to table with pike dressed in this way. Time to bake, tliirty to forty minutes for a moderate-sized fish. Probable cost, uncertain. Sufficient for five or six persons. 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
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