Stewed Pike


  • 1 small pike (2–3 lb.)
  • ½ oz. butter
  • rashers of bacon
  • ½ pt. stock or water
  • 1 teasp. lemon juice or 1 tablesp. vinegar
  • salt and pepper


Wash, clean and dry the pike. Melt the butter in a saucepan, put in the pike and cover with rashers of bacon. Put on a close-fitting lid, let the fish cook gently in the steam for 15 min., then add the stock, lemon juice or vinegar and season to taste. Simmer very gently for about ¼ hr., then serve on a hot dish with the liquor strained round.