Szczupak Faszerowany (Stuffed Pike)

Ingredients

• Take a four-lb. or five-lb. pike
• four small rolls
• soaked in milk
• grate two onions
• one parsley root
• half a carrot
• a bit of celery
• a quarter pound fresh butter
• a little pepper
• a little salt
• nutmeg

Method

1. 1

   Prepare pike by scaling and skinning.

2. 2

   Chop meat and mix with soaked rolls, onions, parsley, carrot, celery, spices, and butter.

3. 3

   Stuff skin with mixture, secure, and stew with vegetables for an hour.

4. 4

   Serve with horseradish sauce.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 195. The excerpt below is the record exactly as published.

a little salt, and butter the size of an egg ; cover the stewpan, bring the liquid to ebullition, and remove it back, stirring the barley from time to time. One hour after, work it carefully with a wooden spoon for five or six minutes in order to bruise it. Moisten by degrees with three pints of the stock. Let the liquid boil for one hour at the side of the fire ; pass it first through the sieve, and afterwards through the tammy. Pour the cream into a stewpan, let it boil up, add to it a little sugar, also a few potatoes cooked and cut in slices. Season with pepper and salt. Cut the stock meat into pieces and serve in the tureen with the soup. Before serving put a small spoonful of finely-chopped parsley into the tureen. Raki Nadziewane. (Farced Crayfish.) Thirty crayfish well washed and boiled. Carefully take the meat out of shells without destroying them ; mince the meat fine, and mix with half a pint of boiled rice, a little butter, some finely-minced fennel, pepper and salt to taste. Add when cool three whole eggs ; 492 POLAND mix well, and fill the shells of the crayfish, which put into a saucepan, cover with sour cream, and stew covered for ten minutes. When serving add to the gravy a few breadcrumbs and a teaspoonful of chopped fennel. Serve sauce separately. Szczupak Faszerowany. (Stuffed Pike.) Take a four-lb. or five-lb. pike; scale, cut off head, and very carefully skin the fish, keeping the skin as whole as possible ; cut all the meat off the bones, chop, and put through a mincing machine. Take four small rolls which have been soaked in milk, grate two onions, one parsley root, half a carrot, and a bit of celery ; mix all with the meat. Add a little pepper, salt, nutmeg, and a quarter pound fresh butter

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