To boil a PIKE with a pudding in the belly

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
Fish
Forcemeat
Boiling liquid
Garnish
Sauce
Instructions (8)
  1. Take out the gills and guts, wash it well.
  2. Make a good forcemeat of oysters chopped fine, the crumbs of half a penny loaf, a few sweet herbs, and a little lemon peel shred fine, nutmeg, pepper, and salt, to your taste, a good lump of butter, the yolks of two eggs.
  3. Mix them well together, and put them in the belly of your fish, sew it up, skewer it round.
  4. Put hard water in your fish-pan, add to it a tea cupful of vinegar, and a little salt.
  5. When it boils put in the fish.
  6. If it be a middle size, it will take half an hour's boiling.
  7. Garnish it with walnuts and pickled barberries.
  8. Serve it up with oyster sauce in a boat.
Original Text
To boil a PIKE with a pudding in the belly. TAKE out the gills and guts, wash it well, then make a good forcemeat of oysters chopped fine, the crumbs of half a penny loaf, a few sweet herbs, and a little lemon peel shred fine, nut- meg, pepper, and salt, to your taste, a good lump of butter, the yolks of two eggs, mix them well together, and put them in the belly of your fish, sew it up, skewer it round, put hard water in your fish-pan, add to it a tea cupful of vinegar, and a little salt: when it boils put in the fish: if it be a middle size, it will take half an hour's boiling: garnish it with walnuts and pickled barberries; serve it up with oyster sauce in a boat,
Notes
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