Pike, to roast

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

Pike ↝ Fish, pike, walleye, raw [Finfish and Shellfish Products]
flesh of eels rolled up in sweet-herbs and seasoning ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]
fish and forced meat
bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
drawn butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
anchovies
the roe and liver ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
capers ↝ Capers, canned [Spices and Herbs]
oysters ↝ Oysters, raw [Shellfish]
sliced lemon ↝ Lemon, raw [Citrus fruits]

Instructions (7)

Scale and slash the fish from head to tail
Lard it with the flesh of eels rolled up in sweet-herbs and seasoning
Fill it with fish and forced meat
Roast it at length
Baste and bread it
Make the sauce of drawn butter, anchovies, the roe and liver, with mushrooms, capers, and oysters
Ornament with sliced lemon

Original Text

Pike, to roast.

Scale and slash the fish from head to tail; lard it with the flesh of eels rolled up in sweet-herbs and seasoning; fill it with fish and forced meat. Roast it at length; baste and bread it; make the sauce of drawn butter, anchovies, the roe and liver, with mushrooms, capers, and oysters. Ornament with sliced lemon.

Notes

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