Pike (to Stew)

Ingredients

• a moderate-sized fish
• salt
• pepper
• a very little flour
• some lemon-juice
• a small tumblerful of French cooking wine
• a lump of butter the size of a large walnut
• four or five filleted sardines
• the same number of chopped eschalots
• some butter

Method

1. 1

   Scale and clean the fish thoroughly, rub it well inside with salt and pepper, sprinkle it with flour and lemon juice, and stew it in a covered pan with a little butter.

2. 2

   When partly done, add the cooking wine and kneaded butter with flour.

3. 3

   Cook till tender, basting occasionally.

4. 4

   Brown the sardines and eschalots in butter, stir into the liquor, thicken if desired, and serve around the fish.

As published

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

Pike (to Stew). — Choose a moderate-sized fish, or a small one according to requirements, and so as to be able to use it whole, scale and clean it thoroughly, rub it well inside with salt and pepper, sprinkle it with a very little flour and some lemon-juice, and stew it in a covered pan with a little butter ; when it is partly done add a small tumblerful of French cooking wine and a lump of butter the size of a large walnut well kneaded with flour, set the pan over a moderate fire or in the oven, and let it cook till quite tender, basting it occasionally; meantime have ready four or five filleted sardines, the same number of chopped eschalots, and brown them in a pan with some butter

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