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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 a very 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 bone and trimmings in a stevi'pan 

 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. 



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