BAKED PIKE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
INGREDIENTS
Instructions (6)
Mode
  1. Scale the fish, take out the gills, wash, and wipe it thoroughly dry
  2. stuff it with forcemeat, sew it up, and fasten the tail in the mouth by means of a skewer
  3. brush it over with egg, sprinkle with bread crumbs, and baste with butter, before putting it in the oven, which must be well heated
  4. When the pike is of a nice brown colour, cover it with buttered paper, as the outside would become too dry
  5. If 2 are dressed, a little variety may be made by making one of them green with a little chopped parsley mixed with the bread crumbs
  6. Serve anchovy or Dutch sauce, and plain melted butter with it
Original Text
BAKED PIKE. 296. INGREDIENTS.—1 or 2 pike, a nice delicate stuffing (see Forcemeats), 1 egg, bread crumbs, 1/4 lb. butter. Mode.—Scale the fish, take out the gills, wash, and wipe it thoroughly dry; stuff it with forcemeat, sew it up, and fasten the tail in the mouth by means of a skewer; brush it over with egg, sprinkle with bread crumbs, and baste with butter, before putting it in the oven, which must be well heated. When the pike is of a nice brown colour, cover it with buttered paper, as the outside would become too dry. If 2 are dressed, a little variety may be made by making one of them green with a little chopped parsley mixed with the bread crumbs. Serve anchovy or Dutch sauce, and plain melted butter with it. Time.—According to size, 1 hour, more or less. Average cost.—Seldom bought. Seasonable from September to March. Note.—Pike à la génévese may be stewed in the same manner as salmon à la génévese. FRIED PLAICE. 297.—INGREDIENTS.—Hot lard, or clarified dripping; egg and bread crumbs. Mode.—This fish is fried in the same manner as soles. Wash and wipe them thoroughly dry, and let them remain in a cloth until it is time to dress them. Brush them over with egg, and cover with bread crumbs mixed with a little flour. Fry of a nice brown in hot dripping or lard, and garnish with fried parsley and cut lemon. Send them to table with shrimp-sauce and plain melted butter. Time.—About 5 minutes. Average cost, 3d. each. Seasonable from May to November. Sufficient, 4 plaice for 4 persons. Note.—Plaice may be boiled plain, and served with melted butter. Garnish with parsley and cut lemon.
Notes
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