Pike (Larded)

Ingredients

• a moderate-sized fish
• salt
• pepper
• a few drops of lemon-juice
• some butter or good fat
• a few small onions
• some parsley
• some chips of bacon or cold ham
• a few tablespoonfuls of cream

Method

1. 1

   Clean the fish, lard it with salt and pepper, sprinkle with lemon juice.

2. 2

   Heat butter or fat, lay fish with onions, parsley, and bacon in it.

3. 3

   Bake in the oven, basting frequently.

4. 4

   When done, strain the cooking liquor, add cream, boil, pour over the fish, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 21. The excerpt below is the record exactly as published.

Pike (Larded). — Take a moderate-sized fish, or part of a large one ; clean as usual and carefully remove the skin from the hack, lard it fairly thickly after rubbing it well over with salt and pepper, and sprinkle a few drops of lemon-juice over it. Heat some butter or good fat, in a suitable utensil, lay the fish in it with a few small onions, some parsley, and some chips of bacon or cold ham ; bake this in the oven, and baste frequently, adding a little more fat if necessary. When it is done put it on a hot dish, strain the liquor in which it has cooked, put it into a small saucepan over the fire, add a few tablespoonfuls of cream

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