Pike, Baked in Sour Cream

Ingredients

• a pike weighing three or four pounds
• two small onions
• two bay-leaves
• half a pint of sour cream
• a tablespoonful of lemon-juice
• finely-grated bread-crumbs

Method

1. 1

   Clean a pike and cut the flesh into neat slices.

2. 2

   Mince the onions and break up the bay-leaves.

3. 3

   Butter a pie-dish thickly, lay in the slices of fish with the onion and bay-leaves, season with salt and cayenne, and pour sour cream over the fish.

4. 4

   Bake in a moderate oven, and when the pike is three-parts done, strew bread-crumbs over it and return to the oven to colour.

5. 5

   Lift the slices carefully into a hot dish, make a gravy with stock or water, lemon-juice, and cream, mix thoroughly, pour around the fish, and serve very hot.

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 in Sour Cream (a Ger- man recipe). — Clean a pike weighing three or four pounds, or, if preferred, take part of a large fish, and cut the flesh into neat sHces free from skin and bone. Llince two small onions very finely, and break up two bay-leaves into little pieces. Butter a pie-dish thickly, and lay in it the slice3 of fish, with the onion and the bay- leaves distributed amongst them. (Season with salt and cayenne, and pour half a pint of sour cream over the fish. Bake in a moderate oven, and when the pike is three-parts done strew finely-grated bread-crumbs thickly over it, and return it to the oven to colour. Lift the slices carefully into a hot dish, and make a gravy by mbdng a little stock or water, and a table- spoonful of lemon-juice

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