216 MODERN PRACTICAL ANGLER. 
COOKING PIKE. 
So many fine Pike are wasted for want of a little 
knowledge on this subject that I am tempted to append 
a receipt for filleting Pike, which I obtained from Mrs. 
Robertson, the obliging landlady of the Bat and Ball 
Inn, Breamore. Cooked in the ordinary methods Pike 
can hardly be regarded as avery gustatory dish: dressed 
as directed in this receipt, I think it will be generally 
admitted to be a really excellent one. The sauce, it will 
be seen, plays the part of Hamlet in the affair :— 
Cut the fillets, and after covering them with plenty of egg and bread- 
crumbs, fry them over a brisk fire till thoroughly browned. ‘Then pour 
over them a gravy made thus: 
After removing the fillets, lay the hone and trimmings in a stewpan 
with two shalots and a small bunch of parsley, stew them for one 
hour, and strain the liquor, which add to the following sauce. Put 
two ounces of butter over the fire; when melted, add the above liquor, 
and also one tablespoonful of flour, one teaspoonful of soy, one dessert- 
spoonful of anchovy, one of Worcestershire sauce, and a little salt. 
