Baked Pike

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

Stuffing

grated bread ↝ Bread, vegetable [Yeast breads]
herbs
anchovies
oysters ↝ Oysters, raw [Shellfish]
suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
four yelks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For baking

Butter should be put over in little bits ↝ Butter, stick, unsalted [Dairy and Egg Products]

Sauce

sauce of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
anchovy

Instructions (7)

Scale the pike, and open as near the throat as you can.
Stuff it with the prepared mixture.
Sew up the fish.
Put butter over in little bits.
Bake it.
Serve with sauce of gravy, butter, and anchovy.

Note

If, in helping a pike, the back and belly be slit up, and each slice be gently drawn downwards, there will be fewer bones given.

Original Text

To bake Pike.

Scale it, and open as near the throat as you can; then stuff it with the following: grated bread, herbs, anchovies, oysters, suet, salt, pepper, mace, half a pint of cream, four yelks of eggs; mix all, over the fire, till it thickens, then put it into the fish, sew it up. Butter should be put over in little bits: bake it. Serve sauce of gravy, butter, and anchovy. Note. If, in helping a pike, the back and belly be slit up, and each slice be gently drawn downwards, there will be fewer bones given.

Notes

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