Stewed Pike

Ingredients

• a fresh fish weighing 3 pounds
• 1 heaping tablespoonful salt
• 1 pint white wine
• 1 pint water
• 3 fine-cut onions
• 2 bay leaves
• 4 doves
• 6 whole peppers
• 1 lemon cut into slices
• 2 ounces butter
• 1 tablespoonful flour
• the yolks of 2 eggs
• 1 tablespoonful sugar

Method

1. 1

   Clean, wash, and cut the fish into pieces; season with salt and let it lie for 1 hour.

2. 2

   Place the fish in a saucepan, add white wine, water, onions, bay leaves, cloves, whole peppers, and lemon.

3. 3

   Boil, then simmer for about 15 minutes until done.

4. 4

   Remove the fish to a warm dish.

5. 5

   Melt butter, add flour, stir and cook for 3 minutes; strain the fish broth, add to the butter and flour, boil for 5 minutes.

6. 6

   Mix yolks with sugar, add some sauce to yolks, then add yolks to sauce and pour over the fish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 145. The excerpt below is the record exactly as published.

a fresh fish weighing 3 pounds, clean, wash, and cut it into pieces; season with 1 heaping tablespoonf ul salt, and let it lie 1 hour. Place the fish in a saucepan, add 1 pint white wine, 1 pint water, 3 fine-cut onions, 2 bay leaves, 4 doves, 6 whole peppers, 1 lemon cut into slices and freed from the pits; place over the fire ; as soon as it commences to boil, draw the sauce- pan to side of stove, ^nd let simmer slowly (about 15 minutes) till done. Bemove the fish to a warm dish ; melt 2 ounces butter in a saucepan, add 1 tablespoonf ul flour, stir and cook 3 minutes ; strain the fish broth, add to the butter and fiour, boil 5 minutes ; mix the yolks of 2 eggs with 1 tablespoonful sugar, add a little of the sauce to the yolks, then add the yolks to the sauce, and pour it over the fish. Perch or weakfish can be prepared in the same way. Pike Farci. — Procure a medium-sized fresh pike, clean and wash it, split the fish through the back, remove the back bone, wash and wipe it dry; season the fish inside with salt, and set aside. Melt 1 ounce of butter in a saucepan, add 1 fine-chopped onion. 218 SEA POOD, Bra cook 3 minutes ; then add Vs capful fine*cut muBhrooms, and 3 fine* cut boneless anchovies, cook and stir 3 minutes; add y, cupful bread which has been soaked and pressed out in cold water ; stir until the bread has formed into a smooth paste. Bemove, and when cold mix with the yolk of 1 egg and 1 whole egg, Y, pound fine- chopped fish meat, either of bass, white fish, or pickerel ; season with 1 even teaspoonf ul salt, V4 teaspoonf ul pepper, 1 teaspoonful chopped parsley. Stuff the pike with this forcemeat, sew it up ; remove the skin from one side of the fish, lard the exposed meat with small strips of larding pork, sprinkle over some pepper and salt^ Lay the fish on a drainer into a deep baking pan, with a few slices of larding pork under the fish ; add 1 onion cut in slices, 1 bouquet, 6 whole peppers, 1 pint red wine, and 1 pint of white broth ; cover with buttered paper, place the pan in a hot oven, and baste fre- quently. When nearly done, remove the paper, continue the bak- ing and basting until the fish is brown and glossy. Then lift the fish out of the pan, slide on to a warm dish, garnish with baked toma- toes stuffed with rice and small glazed onions. Serve with horse- radish or mustard sauce. Pike, Stuffed and Baked.— Select a medium-sized fresh fish, clean, wash, and wipe it dry ; season with salt and pepper ; fill with well-seasoned forcemeat, sew up. Truss the pike into the shape of the letter S ; make 2 incisions on each side, lay in a roasting pan, with 3 thin slices of larding pork underneath ; pour over the juice of 1 lemon and 2 ounces melted butter ; add */§ carrot cut into slices, a bouquet, 1 sliced onion, V, cupful broth (or boiling water with a little beef extract), V, cupful white wine or claret ; cover the pike with buttered paper ; set the pan in a hot oven, basting fre- quently. When done, lift out of pan, lay on a hot dish ; strain the gravy. Melt 1 tablespoonful butter, add 1 tablespoonful flour

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