FISHES ASB FISHUTG. " 347 



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

 tibe flsuee oyer, serve it up hot, gamiahed with small 

 pickled mushrooius. 



A barbel may be cooked the same ¥ray ; or eithar 

 fish may be baked. 



Another method to cooh a Pike {caUed Bnxismg). — 

 Take a lai^ pike, scale and cle^inse 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 witii this sauoe — mince some ham wiUi 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 ovar it, 

 garnish with scraped horse-radish. 



A barbel or lai^ eel may be cooked in the 



