Baked Pike

Preparation info

  • 8–10

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 medium-sized pike (about 4 lb.)
  • 4 oz. veal forcemeat


Wash, clean and scale the fish and remove the fins and gills. Fill the inside with forcemeat, sew up the opening, brush over with beaten egg and coat with breadcrumbs. Sometimes the fish is trussed in a round shape, the tail being fastened in the mouth with a skewer. Before putting the fish in the oven it should be well basted with hot fat or butter, and as this fish is naturally dry it must be