Pike à la Tatare, or in the Tartar fashion

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 13 days ago
Not a recipe: No

Ingredients (10)

pike ↝ Fish, pike, walleye, raw [Finfish and Shellfish Products]
oil ↝ Oil, safflower [Fats and Oils]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
scallions
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
two shalots
grate bread ↝ Bread, vegetable [Yeast breads]
sauce à la remoulade

Instructions (4)

Clean your pike; gut and scale it; cut it into bits, and lay it in oil, with salt, cayenne pepper, parsley, scallions, mushrooms, two shalots, the whole shred very fine.
Grate bread over it and lay it upon the gridiron.
Baste it, while broiling, with the rest of the oil.
When it is done of a good colour, serve it in a dry dish, with sauce à la remoulade in a sauce-boat.

Original Text

Pike à la Tatare, or in the Tartar fashion.

Clean your pike; gut and scale it; cut it into bits, and lay it in oil, with salt, cayenne pepper, parsley, scallions, mushrooms, two shalots, the whole shred very fine; grate bread over it and lay it upon the gridiron, basting it, while broiling, with the rest of the oil. When it is done of a good colour, serve it in a dry dish, with sauce à la remoulade [see Sauces] in a sauce-boat.

Notes

—