To Dress a Pike

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Gut it, cleanse it, and make very clean, then turn it round with the Tail in the Mouth, lay it in a little Dish, cut Toast thus ∆, fill the Middle with them, flour it, and stick Pieces of Butter all over; then throw a little more Flour, send it to the Oven to bake; or it will do better in a Tin Oven before the Fire, then you can baste it as you will. When it is done, lay it in your Dish, and have ready melted Butter, with an Anchovy dissolved in it, and a few Oysters or Shrimps; and if there is any Liquor in the Dish it was baked in, add it to the Sauce, and put in just what you fancy. Pour your Sauce into the Dish, and Garnish it with Toast about the Fish, and Lemon about the Dish. You should have a Pudding in the Belly made thus: Take grated Bread, two hard Eggs chopped fine, half a Nutmeg grated, a little Lemon-peel cut fine, and either the Row or Liver, or both, if any, chopped fine; and if you have none, get either a Piece of the Liver of a Cod, or the Row of any Fish, mix them all together, with a raw Egg and a good Piece of Butter. Role it up, and put it into the Fish’s Belly, before you bake it. A Haddock done this Way eats very well.