Pike, Cold, Re-dressed

Ingredients

• the remains of a dressed pike
• two ounces of fresh butter
• an ounce of flour
• a dessert-spoonful of strained lemon-juice
• a tablespoonful of shred parsley
• half a pint of milk

Method

1. 1

   Cut the flesh of the dressed pike into neat slices.

2. 2

   Season with salt and cayenne, and fry in hot fat until lightly browned.

3. 3

   Drain from the fat and dish neatly.

4. 4

   Prepare a sauce by mixing butter and flour in a stewpan, adding pepper, salt, nutmeg, lemon-juice, and parsley.

5. 5

   Pour in milk and stir until on the point of boiling.

6. 6

   Just before serving, stir in butter until dissolved.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1210. The excerpt below is the record exactly as published.

Pike, Cold, Re-dressed.— Take the re- mains of a dressed pike, and cut the flesh into neat slices. Season with salt and cayenne, and fry in hot fat until the slices are lightly browned. Drain them from the fat, and dish them neatly. Send to table on a hot dish, with a sauce prepared as foUows: — Mis smoothly in a stewpan two oimces of fresh butter with an ounce of flour. Add a httle pepper and salt, the eighth of a nutmeg grated, a dessert- spoonful of strained lemon- juice, and a table- spoonful of shred parsley. Pour in half a pint of milk

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