Baked Pike
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Scale and open it as near the throat as possible, and then put in the following stuffing.
- Grated bread, herbs, anchovies, oysters, suet, salt, pepper, mace, half a pint of cream, four yolks of eggs;
- mix all over the fire till it thickens, and then sow it up in the fish.
- Little bits of butter should be scattered over it, before it is sent to the oven.
- Serve it with gravy sauce, butter and anchovy.
- In carving a pike, if the back and belly be slit up, and each slice drawn gently downwards, fewer bones will be given at table.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Grater