Pike

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 12 days ago
Not a recipe: No

Ingredients (12)

for boiling

pike ↝ Fish, pike, walleye, raw [Finfish and Shellfish Products]
court bouillon ↝ Soup, chicken broth or bouillon, dry [Soups, Sauces, and Gravies]

for stewing

a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a bunch of all sorts of sweet herbs
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
some good broth ↝ Soup, broth [Soups, broth-based]
a pint of white wine ↝ Wine, white [Wine]

for finishing

a trifle of salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
the yolk of three eggs ↝ Egg, yolk only, raw [Eggs and omelets]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (6)

If you would serve it as a first dish, do not scale it; take off the gills, and, having gutted it, boil it in court bouillon, as a side-dish, or entrée.
Cut it into pieces, and put it into a stewpan, with a bit of butter, a bunch of all sorts of sweet herbs, and some mushrooms;
turn it a few times over the fire, and shake in a little flour;
moisten it with some good broth and a pint of white wine, and set it over a brisk fire.
When it is done, add a trifle of salt and cayenne pepper, the yolk of three eggs, and half a pint of cream, stirring it till well mixed.
Serve up hot.

Original Text

Pike, to dress.

If you would serve it as a first dish, do not scale it; take off the gills, and, having gutted it, boil it in court bouillon, as a side-dish, or entrée. It may be served in many ways. Cut it into pieces, and put it into a stewpan, with a bit of butter, a bunch of all sorts of sweet herbs, and some mushrooms; turn it a few times over the fire, and shake in a little flour; moisten it with some good broth and a pint of white wine, and set it over a brisk fire. When it is done, add a trifle of salt and cayenne pepper, the yolk of three eggs, and half a pint of cream, stirring it till well mixed. Serve up hot.

Notes

—