Showing posts with label Pike. Show all posts
Showing posts with label Pike. Show all posts

FORCEMEAT FOR BAKED PIKE

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--3 oz. of bread crumbs, 1 teaspoonful of minced savoury herbs, 8 oysters, 2 anchovies (these may be dispensed with), 2 oz. of suet; salt, pepper, and pounded mace to taste; 6 tablespoonfuls of cream or milk, the yolks of 2 eggs.

Mode.--Beard and mince the oysters, prepare and mix the other ingredients by the recipe for forcemeat for carp, pike and haddock, and blend the whole thoroughly together. Moisten with the cream and eggs, put all into a stewpan, and stir it over the fire till it thickens, when put it into the fish, which should have previously been cut open, and sew it up.

Time.--4 or 6 minutes to thicken.

Sufficient for a moderate-sized pike.

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FORCEMEAT FOR PIKE, CARP, HADDOCK, AND VARIOUS KINDS OF FISH

Author: Top of the Rock Astronaut / Labels: , , ,

INGREDIENTS.--1 oz. of fresh butter, 1 oz. of suet, 1 oz. of fat bacon, 1 small teaspoonful of minced savoury herbs, including parsley; a little onion, when liked, shredded very fine; salt, nutmeg, and cayenne to taste; 4 oz. of bread crumbs, 1 egg.

Mode.--Mix all the ingredients well together, carefully mincing them very finely; beat up the egg, moisten with it, and work the whole very smoothly together. Oysters or anchovies may be added to this forcemeat, and will be found a great improvement.

Sufficient for a moderate-sized haddock or pike.

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BAKED PIKE

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--1 or 2 pike, a nice delicate stuffing, 1 egg, bread crumbs, 1/4 lb. butter.

Mode.--Scale the fish, take out the gills, wash, and wipe it thoroughly dry; stuff it with forcemeat, sew it up, and fasten the tail in the mouth by means of a skewer; brush it over with egg, sprinkle with bread crumbs, and baste with butter, before putting it in the oven, which must be well heated. When the pike is of a nice brown colour, cover it with buttered paper, as the outside would become too dry. If 2 are dressed, a little variety may be made by making one of them green with a little chopped parsley mixed with the bread crumbs. Serve anchovy or Dutch sauce, and plain melted butter with it.

Time.--According to size, 1 hour, more or less.

Seasonable from September to March.

Note.--Pike à la génévese may be stewed in the same manner as salmon à la génévese.

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BOILED PIKE

Author: Top of the Rock Astronaut / Labels:

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.

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