To Bake Pike

Ingredients

• Moderate-sized pike
• the beaten yolks of two or more eggs
• nearly half a teaspoonful of salt
• a little pepper or cayenne
• the finest bread crumbs
• some clarified butter

Method

1. 1

   Scale and wash the fish, take out the gills, then open it just sufficiently to allow the inside to be emptied and cleansed.

2. 2

   Wipe it dry, hang it for an hour or two, fill with forcemeat, sew it up, curl it round, and fasten the tail into the mouth with a skewer.

3. 3

   Dip in beaten yolks seasoned with salt and pepper, cover with bread crumbs, dip again, pour clarified butter over it, and bake in a heated oven for 1 hour and 15 minutes or more if large.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 99. The excerpt below is the record exactly as published.

Moderate-sized pike, 30 to 45 minutes ; large pike, 1 to 1 f hour. TO BAKE PIKE. (i Superior Receipt.) Scale and wash the fish, take out the gills, then open it just suf- ficiently to allow the inside to be emptied and perfectly cleansed , but not more than is necessary for that purpose. Wipe it as dry as possible in every part, then hang it for an ho^v or two on a hook in a coo. larder, or wrap it in a soft cloth. Fill the body with the force- meat No. 1 or 3, or with the oyster forcemea of Chapter VIII. ; sew G 82 MODERN COOKERY. [CHAP. II. it up very securely, curl it round, and fasten the tail into the mouth with a thin skewer, then dip it into the beaten yolks of two or more eggs, seasoned with nearly half a teaspoonful of salt and a little pepper or cayenne ; cover it equally with the finest bread crumbs, dip it a second time into the egg and crumbs, then pour some clarified butter

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