Pike, Potted

Ingredients

• cleanse and scale the fish
• sprinkle bay salt over the inside
• and cayenne over the inside
• little pieces of butter here and there
• Lay a buttered paper over it in the oven

Method

1. 1

   Cut off the head and tail, split the fish open, and remove the bones.

2. 2

   Roll it tightly, place in a jar with butter pieces, cover with buttered paper, and bake until done.

3. 3

   Drain and cool, then cover with clarified butter.

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, Potted. — Cleanse and scale the fish, cut ofl; the head and tail, split it open aU the way down, and take out the bones. Wipe it dry, sprinkle bay salt and cayenne over the inside, and roll it tightly. Put it into a jar, and lay little pieces of butter here and there upon it. Lay a buttered paper over it in the oven

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