INGREDIENTS.--1/4 lb. of salt to each gallon of water; a little vinegar.
Mode.--Scale and clean the pike, and fasten the tail in its mouth by means of a skewer. Lay it in cold water, and when it boils, throw in the salt and vinegar. The time for boiling depends, of course, on the size of the fish; but a middling-sized pike will take about 1/2 an hour. Serve with Dutch or anchovy sauce, and plain melted butter.
Time.--According to size, 1/2 to 1 hour.
Seasonable from September to March.
Mode.--Scale and clean the pike, and fasten the tail in its mouth by means of a skewer. Lay it in cold water, and when it boils, throw in the salt and vinegar. The time for boiling depends, of course, on the size of the fish; but a middling-sized pike will take about 1/2 an hour. Serve with Dutch or anchovy sauce, and plain melted butter.
Time.--According to size, 1/2 to 1 hour.
Seasonable from September to March.
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