Pike.
MAKE a browning with butter and flour, and put it
into your stew-pan with a pint of red wine, a faggot, four
cloves, a dozen of small onions half boiled, with some
pepper and salt. Cut your pike into pieces, put it in, and
let it stew very gently. When done, take it out, and add
to the sauce two anchovies, and a spoonful of capers chop-
ped fine. Boil it for a minute or two, and then pour it
over the fish. Garnish with bread nicely fried, and cut
three-corner ways.