THE PIKE. 145 



and cleaned as soon as possible, rubbing the interior 

 with salt. Stuff them with veal stuffing ; 

 do not strip the scales off; bake in a 

 deep dish, and serve with parsley and butter, or 

 some richer sauce. With a little lemon juice and 

 cayenne pepper, a river pike is not bad, but pike 

 from ponds taste muddy. The flesh is beautifully 

 vvhite, but beware of the little forked bones. 



