Pike Boiled

Ingredients

• a fresh fish
• 2 tablespoonfuls salt
• 1/4 cup white vinegar
• 1 fine-cut onion
• a bouquet
• 12 whole peppers

Method

1. 1

   Select a fresh fish weighing from 8 to 4 pounds, clean and wash it, lay it on the drainer in a fish kettle, cover with cold water; add salt, vinegar, onion, bouquet, and whole peppers; set the kettle over the fire; as soon as it begins to boil, draw the kettle to the side of the stove, and let simmer till the fish is done; then lift the pike out of kettle, slide it onto a warm dish; garnish with parsley and cut lemon.

2. 2

   Serve with horseradish or mustard sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 145. The excerpt below is the record exactly as published.

ike^ Boiled. — Select a fresh fish weighing from 8 to 4 pounds, clean and wash it, lay it on the drainer in a fish kettle, cover with cold water ; add 2 tablespoonf nls salt, V4 cup white vinegar, 1 fine- cut onion, a bouquet, and 12 whole peppers

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