DIKHCTlnNS FuK 0>(»KIN«i. \:VJ 



that any piquant or rich sauce overpowers the flavour of tho Hsli, and 

 »lu>ul<l thertforc bo eschewed ; but those who favour ^uol^ tliinij.s niav 

 eat hiu) with siiriuip or lobster sauco ait above. 



HOW TO COOK PIKK. 



NOHUS' RKCEll'T KOR DKE88IN<; A PIKE. 



Take your pike and ojion liiui ; rub him within with salt and claret 

 wiue ; save the milt, and a little of the bloody fat ; cut him in two or 

 three pieces, and put iiim in wlan the water boils ; i>ut in with him 

 sweet marjoram, savory, thyme, or fennel, with a gooil handful of salt; 

 let theui boil nearly half an liour. For the sauce, take sweet butter, 

 anchovies, horseradish, claret wine, of each a good (|uantity ; a little 

 of the blood, shalot, or garlic, and some lemon sliced ; beat them well 

 together, and servo him up. 



soYEJi's UEcEirr you i'IKe kua.steu. 



This tiah in France is found daily upon the tables of the tirst epicures, 

 but tho quality of the tish there appears much more delicate than here. 

 IJut perhaps tho reosou of its being more in voi^ue there is, that other 

 ti.Hh are more scarce ; not being so much in use here (that is, in 

 London), but in the country, where gentlemen have sport in catching 

 them, they are much more thought of, and to them, perhaps, the follow- 

 ing receipts may be the nio.st valuable. To dress it plain it is usually 

 baked, as follows : Having well cleaned the ti<«h, stuff it, and ^cw tho 

 belly up with packthread : butter a sautc-pan, put the tish inio it and 

 place it in tho oven for an hour or more, according to tho size of it ; 

 when done, dish it without a napkin, and p<mr anchovy sauce round it; 

 this fish, previous to its being baked, must be tmxsed with it.s tail in its 

 mouth, four incisions cut on eaeii nide, ami well butteretl over. 



riKK \ \.\ eiiAMiioui-. 



The Urge tish are the only ones fit for tliis dish (which is murh 

 thought of in Franco). Have the fiMi well cleaned, and lard it in n 



