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Classic
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page 14
To dress Pipers.
Boil, or bake them with a pudding well seasoned.--If baked, put a large cup of
rich broth into the dish; and when done, take that, some essence of anchovy, and
a squeeze of lemon, and boil them up together for sauce.
To bake Pike.
Scale it, and open as near the throat as you can, then stuff it with the
following: 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, then put it into the fish, and sew it up; butter should be put over it
in little bits; bake it. Serve sauce of gravy, butter, and anchovy, Note: if in
helping a pike, the back and belly are slit up, and each slice gently drawn
downwards, there will be fewer bones given.
HADDOCK.
Boil or broil with stuffing as under, having salted them a day.
To dry Haddock.
Choose them of two or three pounds weight: take out the gills, eyes, and
entrails, and remove the blood from the backbone. Wipe them dry, and put some
salt into the bodies and eyes. Lay them on a board for a night; then hang them
up in a dry place, and after three or four days they will be fit to eat; skin
and rub them with egg, and strew crumbs over them. Lay them before the fire, and
baste with butter until brown enough. Serve with egg-sauce.
Whitings, if large, are excellent this way; and it will prove an accommodation
in the country where there is no regular supply of fish.
Stuffing for Pike, Haddock, and small Cod.
Take equal parts of fat bacon, beef-suet, and fresh butter, some parsley, thyme,
and savoury; a little onion, and a few leaves of scented marjoram shred fine; an
anchovy or two; a little salt and nutmeg, and some
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