Stewed Pike
Large Pike
600ml (1 pint) Light Stock (Small Gravy)
600ml (1 pint) Claret
2 Anchovies, finely chopped
Lemon Peel, grated
Flour
Butter
2-3 Blades Mace
Mace
Salt
Scale and clean the pike.
Rub the inside of the pike with a little salt and mace.
Skewer it, to prevent it from breaking up when cooking.
Place it into a saucepan with the stock, claret and two or three blades of mace.
Cover with a tight fitting lid.
Poach over a low heat, until tender.
When cooked remove some of the cooking liquor.
Add the anchovies and lemon peel to it.
Heat gently, adding a paste made from butter and flour to thicken the sauce.
Remove the skin from the pike and place on a serving dish with the back of the fish uppermost.
Garnish with lemon and pickle.
To stew a Pike
Take a large pike, scale and clean it, season it in the belly with a little mace and salt; skewer it round, put it into a deep stew-pan, with a pint of small gravy and a pint of claret, two or thee blades of mace, set it over a stove with a slow fire, and cover it up close; when it is enough take part of the liquor, put to it two anchovies, a little lemon-peel shred fine, and thicken the sauce with flour and butter; before you lie the pike on the dish turn it with the back upwards, take off the skin, and serve it up.
Garnish your dish with lemon and pickle.
English Housewifry - 1764
Note: This recipe has not been tested by The Foody, please read the original recipe text before attempting to cook it.
Many of such recipes do not contain exact weights and measures, or cooking temperatures, so it is advised that only experienced cooks should attempt using them.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved