Pike, Larded and Baked

Ingredients

• a pike according to the directions already given
• season with salt
• season with cayenne
• half a pint or more of flour and water
• little pieces of butter here and there
• squeeze a little lemon-juice over it

Method

1. 1

   Butter a baking-dish, lay the fish in it, season with salt and cayenne, and pour in flour and water.

2. 2

   Lay pieces of butter on the fish, and bake in a moderate oven.

3. 3

   When half done, strew seasoned bread-crumbs over it, baste occasionally, and bake until lightly browned.

4. 4

   Serve on a hot dish with piquante, Dutch, or caper sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1211. The excerpt below is the record exactly as published.

Pike, Larded and Baked.— Clean and lard a pike according to the directions already given. Stuff it or not, and skewer it with its tail in its mouth. Butter a baking-dish, lay the fish in it, season with salt and cayenne, and pour in haK a pint or more of fliour and water. Lay little pieces of butter here and there upon the fish, and bake in a moderate oven. When it is half done strew highly seasoned bread-crinnbs over it, baste occasionally, and bake until it is lightly browned. When it is done enough, lift it care- fully on a hot dish, squeeze a little lemon- juice over i

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