38 THE PIKE. 



1 872, gives the following : " Pike (d la Genevese). 

 Divide a 4 or 5 Ib. pike into slices or cutlets onc- 

 and-a-half-inch thick ; two chopped shalots, a little 

 parsley, a small bunch of herbs, two bay leaves, two 

 carrots, pounded mace, pepper and salt to taste, 

 four tablespoonfuls of madeira or sherry, half-a- 

 pint of white stock, thickening of flour and butter, 

 one teaspoonful of essence of anchovies, the juice 

 of one lemon, cayenne and salt to taste : Mode 

 Rub the bottom of a stewpan over with butter, and 

 put in the shalots, herbs, bay leaves, carrots, mace, 

 and seasoning ; stir them for ten minutes over a 

 clear fire, and add the madeira or sherry ; simmer 

 gently half an hour, and strain through a sieve 

 over the fish, which stew in this gravy. As soon 

 as the fish is sufficiently cooked take away all the 

 liquor, except a little to keep the pike moist, and 

 put it into another stewpan ; add the stock, thicken 

 with butter and flour, and put in the anchovy, 

 lemon-juice, cayenne and salt ; lay the pike on a 

 hot dish, pour over it part of the sauce, and serve 

 the remainder in a tureen. Time, i^ hour. Cost, 

 averaging $s. Sufficient for six or eight persons." 

 Mrs. Glasse, in her often-quoted formula for 

 cooking a hare, says, " first catch your hare." 



To anglers who wish to become acquainted 

 with Esox lucius gastronomically, also from the 

 desire for sport, we give this advice, " capture your 

 pike " ; and in order to enable them to do so, the 

 next section of this volume will be devoted to a 

 description of the tackles used and the methods 

 employed when angling for those fish. 



