Pike Baked, Citizen Style

Ingredients

• a large pike
• some well-seasoned veal stuffing
• two chopped shalots
• one tablespoonful of parsley
• two of mushrooms
• between six and eight ounces of fresh butter
• half a bottle of cooking sherry
• half a pint of good stock
• one ounce of fresh butter
• a teaspoonful of anchovy essence
• the juice of a lemon
• a little cayenne

Method

1. 1

   Prepare the pike and fill the paunch with veal stuffing.

2. 2

   Sew it up and truss in the shape of an 'S'.

3. 3

   Make incisions on both sides, place in a baking dish with shallots, parsley, mushrooms, salt, pepper, butter, sherry, and stock.

4. 4

   Cover with buttered paper and bake for about an hour, basting frequently.

5. 5

   After baking, pour in two glasses of sherry to detach glaze and herbs, mix with warmed brown sauce, and pour over the fish before serving.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 97. The excerpt below is the record exactly as published.

PIKE BAKED, CITIZEN STTLE. Prepare a large pike in the same manner as described above; fill the paunch with some well-seasoned veal stuffing, sew it up with a trussing-needle and fine string, truss as before specified in the form of the letter S, make several deep incisions on both sides of the fish, and place in a baking- dish seasoned with two chopped shalots, one table- spoonful of parsley, and two of mushrooms, salt, pepper, and half a dozen cloves ; add between six and eight ounces of fresh butter, half a bottle of cooking sherry, and half a pint of good stock. Cover the lot with a well-buttered paper, and put the fish thus prepared in a well- heated oven to bake for about an hour, taking care to frequently baste it with its liquor. When done dish up, pour two glasses more of sherry, in order to detach all the glaze 228 PRACTICAL HOUSEHOLD COOKERY. and herbs from the bottom and sides of the baking-dish in which the fish has been baked; pass thLs through a tammy into a small stewpan in which half a pint of good brown sauce has previously been warmed, mix and reduce the whole to a proper consistency ; add one ounce of fresh butter, a teaspoon ful of anchovy essence, the juice of a lemon, and a little cayenne

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