Pike, Larded and Roasted
From Cassell's dictionary of cookery, 1892
Serves 4
Time to roast: 25 to 35 minutes. Sufficient for five or six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1212. The excerpt below is the record exactly as published.
Pike, Larded and Roasted. — Scale and cleanse a moderate-sized pike. Remove the gills, empty the fish, and lard it thicklj' over with strips of fresh bacon. Fill it with a good veal forcemeat, and sew the body up se- curely with soft cotton. Butter a paper thickly, cover it with sweet herbs and a little pepper and salt. Wrap the fish in this, lay it in a cradle-spit, and baste with butter
Cook this with the app: pantry check, scaling, and the assistant.