Roasted Pike or Sturgeon

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (18)

stuffing

capers ↝ Capers, canned [Spices and Herbs]
anchovies
parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

coating

egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

sauce

cullis
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
cayenne ↝ Spices, pepper, red or cayenne [Spices and Herbs]
anchovie essence ↝ Fish, anchovy [Fish]
lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]

Instructions (7)

Let the fish be well cleaned.
Make a stuffing of capers, anchovies, parsley and thyme chopped fine, a little grated nutmeg and lemon peel, pepper, salt, breadcrumbs, fresh butter, and an egg.
Fill the fish and sew it up.
Turn it round, and fasten the head with the tail.
Egg the fish over and breadcrumb it.
Bake or roast it gently till done, and of a good brown colour.
Serve it up with a sauce over, made of cullis, fresh butter, cayenne, anchovie essence, and lemon pickle.

Original Text

Roasted Pike or Sturgeon.

Let the fish be well cleaned, then make a stuffing of capers, anchovies,[27] parsley and thyme chopped fine, a little grated nutmeg and lemon peel, pepper, salt, breadcrumbs, fresh butter, and an egg. Fill the fish and sew it up; turn it round, and fasten the head with the tail; then egg the fish over and breadcrumb it; after which bake or roast it gently till done, and of a good brown colour. Serve it up with a sauce over, made of cullis, fresh butter, cayenne, anchovie essence, and lemon pickle.

Notes

—