To dress Pike

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
For the pudding
For dressing the fish
Instructions (18)
  1. Gut the fish, cleanse it and make it very clean.
  2. Turn the fish round with the tail in the mouth.
  3. Lay it in a little dish.
  4. Cut toasts three-corner-ways and fill the middle of the fish with them.
  5. Flour the fish and stick pieces of butter all over it.
  6. Throw a little more flour on top.
  7. Send it to the oven to bake, or cook in a tin oven before the fire so you can baste it.
  8. When done, lay it in your dish.
  9. Prepare the sauce: melt butter, dissolve an anchovy in it, add oysters or shrimps.
  10. If there is any liquor in the baking dish, add it to the sauce.
  11. Add any other desired ingredients to the sauce.
  12. Pour the sauce into the dish.
  13. Garnish the dish with toast around the fish and lemon around the dish.
For the pudding
  1. Take grated bread, two hard eggs chopped fine, half a nutmeg grated, a little lemon-peel cut fine, and either the roe or liver (or both) if available, chopped fine.
  2. If the fish has no roe or liver, use the liver of a cod or the roe of any fish.
  3. Mix all pudding ingredients together with a raw egg and a good piece of butter.
  4. Roll the mixture up.
  5. Put the pudding into the fish's belly before baking.
Original Text
To dress Pike. they are enough dish them up with the broth, and have a little plain melted butter in a cup to eat the eels with. The broth will be very good, and is fit for weakly and consumptive constitutions. GUT it, cleanse it and make it very clean, then turn it round with the tail in the mouth, lay it in a little dish, cut toasts three- corner-ways, fill the middle with them, flour it and stick pieces of butter all over. Then throw a little more flour, and send it to the oven to bake: Or it will do better in a tin oven before the fire, then you can baste it as you will. When it is done lay it in your dish, and have ready melted butter, with an anchovy dissolved in it, and a few oysters or shrimps; and if there is any liquor in the dish it was baked in, add it to the sauce, and put in just what you fancy. Pour your sauce into the dish. Garnish it with toast about the fish, and lemon about the dish. You should have a pud- ding in the belly, made thus: Take grated bread, two hard eggs chopped fine, half a nutmeg grated, a little lemon-peel cut fine, and either the roe or liver, or both, if any, chopped fine, and if you have none, get either the piece of the liver of a cod, or the roe of any fish, mix them all together with a raw egg and a good piece of butter. Roll it up, and put it into the fish's belly before you bake it. A haddock done this way eats very well.
Notes
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