Pike, Stewed

Ingredients

• a pike weighing about four pounds
• two ounces of butter
• a small onion chopped small
• a shallot
• a table-spoonful of shred parsley
• two cloves
• a little pepper
• a little salt
• half a pint of stock or water
• a glassful of claret
• a glassful of vinegar
• a little flour
• a little butter
• a table-spoonful of bruised capers

Method

1. 1

   Clean and scale the pike, cut into slices.

2. 2

   Melt butter in a stewpan, add onion, shallot, parsley, cloves, pepper, and salt.

3. 3

   Cook for a few minutes, then add stock, claret, and vinegar.

4. 4

   Add fish, cover, and simmer until done.

5. 5

   Serve with a sauce thickened with flour and butter, and capers.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1214. The excerpt below is the record exactly as published.

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

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