Pike with Sour-Kraut
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake: half an hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 with Sour-Kraut.— Cleanse and scale a good-sized pike, and cut the flesh into neat fillets. Dry these well, flour them, dip them into beaten egg and seasoned bread- crumbs, and fry in hot butter until they are brightly browned. Butter a dish thickly. Put on it a layer of boiled kraut, grate some cheese over this, then put a layer of the fried pike with a little sowc cream, then kraut again, and repeat until the dish is full. Lay little pieces of butter here and there upon the top, cover the whole with finely-grated bread- crumbs, and pour in a small quantity of stock
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