Pike, Seasoned

Ingredients

• a moderate-sized pike
• a quarter of a pound of butter
• a cupful of bread-crumbs
• a little salt
• a little cayenne
• some grated nutmeg
• a chopped onion
• beaten egg

Method

1. 1

   Scale and wash the pike, remove the gills, and mince the flesh.

2. 2

   Mix with salt, cayenne, nutmeg, and onion.

3. 3

   In a saucepan, melt butter and add the mixture, stirring until cooked.

4. 4

   Bind with beaten egg, place in a buttered baking dish, cover with seasoned mince, brush with egg, sprinkle with bread-crumbs, and bake until browned, about half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1213. The excerpt below is the record exactly as published.

Pike, Seasoned (German recipe). — Scale and wash a moderate-sized pike, take out the gills, then pick the flesh off the bone, leaving it entire. Mince the flesh finely, and mix with it a little salt and cayenne, some grated nutmeg, and a chopped onion. Put it into a saucepan ■with a quarter of a pound of butter and a cup- ful of bread-crumbs, and stir the mixture over the fire until the fish is cooked without being browned. Bind it together with beaten egg. It should be rather stiff than otherwise. Lay the bone of the pike in a thickly-buttered baking-dish. Cover with the seasoned mince, and restore it as nearly as possible to its ori- ginal shape. Brush over with beaten egg, strew grated bread-crumbs over it, and lay upon it here and there little pieces of butter. Cover the head and tail with buttered paper, to keep them from browning before the rest of the fish is done, and bake in a moderate oven. Send brown caper, piquante, or Dutch sauce to table with this dish. Time to bake, until the fish is lightly browned all over, say about half an hour. Probable cost, uncertain. SufiScient for four or five persons. Pike, Stewed. — Clean and scale a pike ■weighing about four pounds, and cut it into slices three-quarters of an inch thick. Dissolve two ounces of butter in a stewpan. Put with it a shallot and a small onion chopped small, a table-spoonful of shred parsley, two cloves, and a little pepper and salt. Shake these ingre- dients over the fire for five or six minutes, then pour over them half a pint of stock or water, a glassful of claret, and a glassful of vinegar. Lay the fish in the stewpan, cover closely, and let it simmer until done enough. Take it up, and lay it on a hot dish. Thicken the sauce with a little flour and butter, stir into it a table- spoonful of bruised capers, let it boU a minute, and pour it over the fish. Time, altogether, three-quarters of an hour. Probable *ost, uncertain. Sufficient for four or five persons. Pike, Stewed in Gravy.— Wash and cleanse a pike, and lard it thickly with bacon. Put it in a stewpan, with an ounce of butter, and with slices of veal and bacon under and over it, cover closely, and let it steam gently ior a quarter of an hour. Pour upon it half a pint of gi-avy and a glass of wine, and 'let it simmer until done enough. Serve on a hot dish, with the gravy in which the fish was stewed poured around it. Time to stew, thirty to forty minutes, according to size. Probable cost, uncertain. Sufiicient for four or five persons. Pike, Stuffing for.— Take asmanyfinely- grated bread-crumbs as vidll fiU the body of the pike two-thirds full. Make up the other thii-d with finely-shred beef-suet, and add a liberal seasoning of pepper and salt, two table-spoon- fuls of chopped parsley, the rind of half a lemon finely-minced, and a tea-spoonful of fennel and chervil. Moisten the mixture with the yolks of one or two eggs. Wlien mushrooms are in season, half a dozen button-mushrooms may be minced and added to the rest. Cr beard and mince a dozen oysters. Mix with them four ounces of finely-grated bread-crumbs, three ounces of shred suet, a dessert-spoonful of minced savoury herbs, and a little salt, cayenne, and grated nutmeg. Moisten the whole with the yolk of an egg and the liquor from the oysters, and mix the ingredients till they form a smooth paste. The body of the pike should be (Wiped dry with a soft cloth before the stuff- ing is put into it, and ,it should then be sewed up securely with soft cotton. When a larger quantity of stuffing has been made than is re- quired to fill the fish, it may be made into cakes, which should be fried in butter, and used for garnishing. Pike, To Cook (an excellent way). — Take two fish, each weighing from six to eight pounds ; scale and empty them ; dissect out the flesh and bone, leaving the head and tail attached to the skin. Pick off the flesh from the bodies of the fish, avoiding aU the small forked bones, which are exceedingly niunerous. This being done, beat the separated flesh in a mortar along with three anchovies, the yolks of four eggs, and a pound of butter; add a good quantity of chopped parsley, a few sweet herbs, minced shallots, black pepper, and salt, and form the whole into a mass with white and yolk of egg. Place this in the skin of one of the fish, and sew it up neatly. Prick the skin with a sharp fork in a few places, and roast till done before a brisk fire. Put into the dripping-pan a pint or a pint and a half of cider, with which the fish is to be frequently basted. What remains will, with the addition of a little cayenne

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