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Classic
Cook Books
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page 212
In England the fish is cut into pieces and is then cooked in boiling salted
water with vinegar, butter and spices until tender, sprinkled with grated horse
radish and covered with plenty of browned butter.
Instead of being served with butter, pike may be sent to the table with a
caper-, Hollandaise-, or sour egg sauce.
31. Stewed Pike. With a sharp knife shave the scales close to the skin to leave
the latter white, divide the fish in two and cut up each half to the size
desired, wash nicely and cook in salted water for 5 minutes and put into another
kettle. In the meantime boil some capers in white wine with some fish broth,
lemon juice and lemon peel, a good-sized piece of butter and some grated wheat
bread, pour over the fish and let it stew in this gently for 15 minutes. The
sauce can be slightly seasoned with anchovy if wished. Then stir with it the
yolk of an egg and send to the table as hot as possible.
32. Larded Pike. Take a fish of medium size, clean and skin it, lard on both
sides closely with fine lardoons and sprinkle with fine salt. The fish is then
baked as follows, either in its natural form or with the tail inserted in its
mouth: Melt plenty of butter in a frying pan, put in the fish, baste it
thoroughly and bake until done and nicely brown; have a slow fire, but the cover
of the pan should be so arranged as to hold live embers. The fish can, however,
be as nicely baked in the oven in the open pan; it is then frequently dredged
with grated wheat bread and basted with several spoonfuls of sour cream. In this
case the juices in the pan are made into a gravy with the addition of some
extract of beef, a little Portwine, lemon juice and thickened with flour rubbed
in butter and used instead of the browned caper sauce.
Larded pike baked according to the directions first given should be served with
a brown caper sauce made with some anchovy and plenty of lemon juice; pour some
of it into a hot dish and put in the fish. The rest of the gravy together with
the browned gravy in the pan is sent to the table with it.
33. Chopped Baked Pike. The spine is taken out of the fish in such a manner that
the head and tail remain
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