Pike, To Cook (an excellent way)

Ingredients

• two fish, each weighing from six to eight pounds
• a pint or a pint and a half of cider
• three anchovies
• the yolks of four eggs
• a pound of butter
• black pepper
• salt
• a few sweet herbs
• minced shallots

Method

1. 1

   Scale and empty the fish, dissect the flesh, and remove bones.

2. 2

   Beat the flesh with anchovies, eggs, butter, parsley, herbs, shallots, pepper, and salt.

3. 3

   Stuff back into the skin, sew up, prick, and roast over a brisk fire, basting with cider.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1215. The excerpt below is the record exactly as published.

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

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