Mrs Beetons Fish Recipes Revisited

Baked Pike

1 or 2 pike
Forcemeat
110g (4oz) Butter
1 Egg
Breadcrumbs

Scale the fish, take out the gills, wash and wipe it thoroughly dry
Stuff with forcemeat, sew it up and fasten the tail in the mouth using a skewer
Brush with egg, sprinkle with breadcrumbs and baste with butter, before putting it in the oven, which must be well heated.
When the pike is a nice brown colour, cover it with buttered paper, as the outside would become too dry.
If two are dressed, a little variety may be made by making one of them green with a little chopped parsley mixed with the breadcrumbs.
Serve Anchovy Sauce or Dutch sauce and plain melted butter with it.

Time: According to size, 1 hour, more or less.
Seasonable from September to March.

Note: Pike à la génévese may be simmered in the same manner as salmon à la génévese.

BAKED PIKE.

296. INGREDIENTS - 1 or 2 pike, a nice delicate stuffing (see Forcemeats), 1 egg, bread crumbs, 1/4 lb. butter.

Mode. - Scale the fish, take out the gills, wash, and wipe it thoroughly dry; stuff it with forcemeat, sew it up, and fasten the tail in the mouth by means of a skewer; brush it over with egg, sprinkle with bread crumbs, and baste with butter, before putting it in the oven, which must be well heated. When the pike is of a nice brown colour, cover it with buttered paper, as the outside would become too dry. If 2 are dressed, a little variety may be made by making one of them green with a little chopped parsley mixed with the bread crumbs. Serve anchovy or Dutch sauce, and plain melted butter with it.

Time. - According to size, 1 hour, more or less.

Average cost, - Seldom bought.

Seasonable from September to March.

Note - Pike à la génévese may be stewed in the same manner as salmon à la génévese.

Mrs BeetonRecipes

Mrs Beetons Fish Recipes Revisited

Baked Pike

Mrs Beeton
Recipes