Pike Collared

Ingredients

• the pike
• 3/4 pint white wine
• 1 bay leaf
• a little thyme
• 2 onions

Method

1. 1

   Scale and clean the pike, and fasten its tail in its mouth by means of a skewer; lay it in a thickly buttered pan, sprinkle with salt; add white wine, bay leaf, thyme, and onions.

2. 2

   Set the pan in the oven, baste freely, and let the fish bake until done; serve with oyster sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 144. The excerpt below is the record exactly as published.

2 onions, 6 mush- rooms, and 1 tablespoonf ul chopped parsley, stew in 1 ounce butter 10 minutes ; put half of this in a round dish and lay the fish over it. Add to the remaining mushrooms and onions a few spoonfuls Spanish sauce and a little of the fish gravy ; pour it over the dish, cover with bread crumbs, pour a little melted butter over, and bake a few minutes in a hot oven ; then serve with Spanish sauce. Pike and other fish may be prepared in the same way. Fillets of Perch & la JolnvUle.— Clean, wash, dry, and skin the fish, remove the bones, cut the meat into small fillets, shape them, and put over one side a thin layer of fish forcemeat to which some fine herbes and fine-minced boiled beef's tongue have been added ; pack it even with a knife, lay the fish in a thickly buttered pan, and cover with a buttered paper. About 15 minutes before serving set the pan in a hot oven and bake until the fish is done. Arrange the fillets in a circle on a warm dish, pour in the center ly^ pint of boiled asparagus tops, pour over 1 pint of sauce velout^e, and serve. Perch with Oysters,— Bemove the skin and bones of a me- dium-sized perch, cut the meat into small fillets about 2Vg inches square, shape them nicely ; sprinkle with salt, dip in beaten egg and powdered cracker, and fry in butter light brown ; arrange on a dish in the form of a border, and pour in the center an oyster ragdui 216 SEA FOOD, Eto. Fillets of Pereh Frit£. — Have a good-sized perch cleaned and washed, remove skin and bones, cat the meat into small fillets abont 2 inches square ; season with salt, pepper, and lemon juice, and set aside 20 minutes. Before serving wipe the fillets dry and roll in flour ; beat up 2 eggs, take each piece separately on a fork, dip in the egg and drop into boiling lard ; fry to a delicate brown. Lay them on blotting paper, and serve on a napkin with lobster or crab sauce. Sole, pike, weakfish, and flounders may be prepared in the same way. Perch & la B6chameL — Scale, clean, and wash a medium- sized fish, remove skin and bones, cut the meat into pieces about 27t inches square, season with salt, and lay in a thickly buttered pan ; pour over the juice of 1 lemon and 2 ounces melted butter ; set in a hot oven to bake. As soon as done take them out ; add to the gravy 1 pint of bechamel sauce, boil until the sauce is somewhat thick ; beat up the yolks of 2 eggs with a little cream, and add to the sauce. Put a layer of fish forcemeat in a deep pie dish, bake it in the oven about 10 minutes ; lay half of the fish on to the force- meat, pour some of the sance over, then the remaining half of the fish and some more sauce ; sprinkle thickly with grated Parmesan cheese, drop a little melted butter over, and bake in the oven until light brown ; then serve. Pike, weakfish, sole, or flounder can be prepared in the same way. PIKE. In season from September to April Where founds etc. — Pike is the common name of the soft- rayed abdominal fishes of the family Bsocida. Their principal loca- tion is in North America, only one species being found in Europe and in the temperate zone in Asia ; it is confined to fresh water, and to the northern hemisphere. The body is elongated and scaly ; it rarely exceeds 3 feet in length or a weight of 12 to 20 pounds ; young pikes or pickerels are of a greenish hue, their color varying at all ages. The pike inhabits most of the rivers and lakes in Europe. The common pike of the Northern States attains a length of 1 to 2 PIKB. 217 feet; the long or shoyel^nosed pickerel attains a length of 1 to 2 feet. The color variea in different localities, bat the body is mostly greenish above and golden yellow on the sides. Pike^ 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 ; set the kettle over the fire ; as soon as it begins to boil, draw the kettle to side of stove, and let simmer till the fish is done ; then lift the pike out of kettle, slide it on to a warm dish ; garnish with parsley and cut lemon. Serve with horseradish or mustard sauce. Plke^ Collared. — ^Scale and clean the pike, and fasten its tail in its mouth by means of a skewer ; lay it in a thickly buttered pan, sprinkle with salt ; add 7g pint white wine, 1 bay leaf, a little thyme

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