APPENDIX. C. 335 



should therefore be eschewed ; but those who favor such things may 

 eat him with shrimp or lobster sauce as above. 



HOW TO COOK PIKE. 



Nobbs' Receipt for dressing a Pike. 



Take your Pike and open him ; rub him within with salt and claret 

 wine ; save the milt, and a little of the bloody fat ; cut him in two 

 or three pieces, and put him in when the water boils ; put in with him 

 sweet marjoram, savory, thyme, or fennel, with a good handful of 

 salt ; let them boil nearly half an hour. For the sauce, take sweet 

 butter, anchovies, horse-radish, claret wine, of each a good quantity ; 

 a little of the blood, shalot, or garlic, and some lemon sliced ; beat 

 them well together, and serve him up. 



Soyer's Receipt for Pike roasted. 



This fish in France is found daily upon the tables of the first epi- 

 cures, but the quality of the fish there appears much more delicate 

 than here. But perhaps the reason of its being more in vogue there 

 is, that other fish are more scarce ; not being so much in use here — 

 that is, in London — but in the country, where gentlemen have sport 

 in catching them, they are much more thought of, and to them, per- 

 haps, the following receipts may be the most valuable. To dress it 

 plain it is usually baked, as follows : having well cleaned the fish, stuiF 

 it, and sew the belly up with packthread ; butter a saute-pan, put the 

 fish into it and place it in the oven for an hour or more, according to 

 the size of it ; when done, dish it without a napkin, and pour anchovy 

 sauce round it ; this fish, previous to its being baked, must be trussed 

 with its tail in its mouth, four incisions cut on each side, and well 

 buttered over. 



Pike a la Chambord. 



The large fish are the only ones fit for this dish, (which is much 

 thought of in France.) Have the fish well cleaned, and lard it in a 

 square on one side with bacon, put it in a fi.sh-kettle, the larded side 

 upwards, and prepare the following marinade : slice four onions, one 

 carrot, and one turnip, and put them in a stew-pan with six bay-leaves, 



