PIKE. 17 



November, and may be cooked in any of the following 

 ways : 



Boiled. Wash the fish clean, and take out the gills ; 

 make a stuffing of grated bread-crumbs, butter, a 

 few oysters, and a little parsley chopped very fine, 

 some onions, pepper, salt, some fine herbs rubbed to 

 powder, binding the whole with an egg ; fill the inside 

 and the gills with this stuffing, and sew the fish up. 

 Put it on in boiling salt and water, with a little vinegar 

 in it, and boil for half-an-hour or so, according to size. 

 Serve it up with oyster-sauce. 



Roasted. When the fish has been well cleaned and 

 scaled, take out the inside, and fill it with a stuffing 

 made of crumb of bread, a little butter, pepper, salt, 

 grated nutmeg, and lemon peel, with an egg to bind it. 

 Roast it in a Dutch-oven, and baste it well with butter. 

 Serve it up with lobster-sauce. 



Stewed. Put the fish into a stewpan, with two or 

 three anchovies, a bit of larded ramp-steak, some 

 pickled cucumbers, two or three carrots sliced, salt, 

 and pepper, and a few truffles. Put as much French 

 white wine as will cover the fish, and stew it gently 

 for an hour or so. 



A V Allemande. Clean and scrape a large pike, and 

 cut it into small pieces; rub them over with yolk of egg, 

 cover them with bread crumbs, and fry of a good colour; 

 rub a little butter on a dish that will stand fire, put 

 into it a layer of sour krout, which has been previously 

 boiled, and some grated cheese; then a layer of the 

 fish, and a little sour cream, then another layer of sour 

 krout, and so on, till the dish is full. Put some pieces 

 of butter on the top, with some good gravy, strew 

 bread crumbs over it, and bake for half an hour. 

 c 



