Pike

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
force-meat
boiling liquid
Instructions (10)
  1. Take out the gills and guts of the pike.
  2. Thoroughly wash the fish.
  3. Make a force-meat of chopped oysters, the crumb of half a penny loaf, a little lemon peel shred fine, a lump of butter, the yolks of two eggs, a few sweet-herbs, and season them to your taste with salt, pepper and nutmeg.
  4. Mix all these well together.
  5. Put the force-meat into the belly of the fish.
  6. Sew up the belly of the fish.
  7. Skewer the fish round.
  8. Boil the fish in hard water with a little salt, and a tea-cup full of vinegar put into the pan.
  9. As soon as the water boils, put in the fish (but not before).
  10. If it is of a middling size, it will be done in half an hour.
Original Text
Pike. WHEN you have taken out the gills and guts, and thoroughly washed it, make a good force-meat of chop- ped oysters, the crumb of half a penny loaf, a little lemon peel shred fine, a lump of butter, the yolks of two eggs, a few sweet-herbs, and season them to your taste with salt, pepper and nutmeg. Mix all these well together, and put them into the belly of the fish, which must be sewed up, and skewered round. Boil it in hard water with a little salt, and a tea-cup full of vinegar put into the pan. As soon as the water boils, put in the fish (but not be- fore) and if it is of a middling size, it will be done in half
Notes
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