521. PIKE, OR JACK, STUFFED AND BAKED.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

fish

the pike ↝ Fish, pike, walleye, raw [Finfish and Shellfish Products]

stuffing

well-seasoned veal stuffing ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

seasoning

pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
chopped parsley and mushrooms ↝ Parsley, raw [Not included in a food category]
chopped parsley and mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
from six to eight ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

liquids

half a bottle of sherry
a little good stock, or essence of mushrooms
a little good stock, or essence of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

sauce

two glasses of sherry
a ladleful of good brown sauce
two ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little essence of anchovies ↝ Fish, anchovy [Fish]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a trifle of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (13)

Scale, draw the gills, and thoroughly cleanse and wipe the pike with a clean cloth.
Fill the paunch with well-seasoned veal stuffing.
Sew it up with a trussing-needle and fine string.
Either turn the tail round into the mouth, securing them together by means of string, or truss the pike into the shape of the letter S.
Make several deep incisions in a slanting direction on both sides of the fish, and place it in a baking-dish.
Season with pepper and salt, chopped parsley and mushrooms, and a little shallot, and from six to eight ounces of fresh butter.
Moisten with half a bottle of sherry, and a little good stock, or essence of mushrooms.
Cover with a well-buttered paper, and put the pike thus prepared in the oven to bake.
Observe that it should be frequently basted with its liquor.
When done, dish it up.
With two glasses of sherry, detach all the glaze and herbs from the bottom and sides of the dish in which the pike has been baked.
Add this to a ladleful of good brown sauce, reduce the whole to a proper consistency, and mix in two ounces of fresh butter, a little essence of anchovies, lemon-juice, and a trifle of cayenne.
With this sauce mask the pike and send to table.

Original Text

521. PIKE, OR JACK, STUFFED AND BAKED.
SCALE, draw the gills, and thoroughly cleanse and wipe the pike with a clean cloth; fill the paunch with well-seasoned veal stuffing; sew it up with a trussing-needle and fine string, and either turn the tail round into the mouth, securing them together by means of string, or truss the pike into the shape of the letter S; make several deep incisions in a slanting direction on both sides of the fish, and place it in a baking-dish; season with pepper and salt, chopped parsley and mushrooms, and a little shallot, and from six to eight ounces of fresh butter:—moisten with half a bottle of sherry, and a little good stock, or essence of mushrooms; cover with a well-buttered paper, and put the pike thus prepared in the oven to bake—observing that it should be frequently basted with its liquor. When done, dish it up; then with two glasses of sherry—detach all the glaze and herbs from the bottom and sides of the dish in which the pike has been baked, add this to a ladleful of good brown sauce, reduce the whole to a proper consistency, and mix in two ounces of fresh butter, a little essence of anchovies, lemon-juice, and a trifle of cayenne; with this sauce mask the pike and send to table.

Notes

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