FISHES AND FISHING. 347 



wine ; mix all well, place the pike in a dish, pour 

 the sauce over, serve it up hot, garnished with small 

 pickled mushrooms. 



A barbel may be cooked the same way ; or either 

 fish may be baked. 



^Another method to cook a Pike (called Braising}. 

 Take a large pike, scale and cleanse it thoroughly, 

 raise the skin on one side without spoiling the flesh, 

 lard it with equal quantities of anchovies, pickled 

 gherkins, carrots, and truffles, stuff it with the same 

 ingredients, or the stuffing for fowls or veal ; put it 

 into a braising stew-pan, with a pint of rich gravy ; 

 baste it often whilst over a very slow fire, and when 

 more than half done, put on the cover, and fire on it ; 

 serve with this sauce mince some ham with the 

 same quantity of truffles, put them into a stew-pan 

 with a piece of butter, over a slow fire, let them sim 

 mer a quarter of an hour, add quarter of a pint of 

 white wine and a pint of calves' foot jelly, the whites 

 of two eggs boiled hard and minced small, and the 

 yolks of four eggs boiled hard and rubbed down 

 smooth with the wine as above, and a quantity of 

 small pickled mushrooms equal to the ham and truf 

 fles, and one lobster's tail, all minced small, with the 

 spawn ; take up the fish, pour the sauce hot over it, 

 garnish with scraped horse-radish. 



A barbel or large eel may be cooked in the same 



