Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a nineteenth-century recipe from the Wye Valley.

Pike are very good stuffed with a forcemeat of veal. Cynics sometimes say that the stuffing is the best part of the dish, but this shows little appreciation of the subtle flavour and texture of the fish.


  • 2–3 lb. (1-1½ k.) pike
  • garlic
  • 3 oz.


Mix all the ingredients for the forcemeat together, season rather highly and fill the belly of the fish, which should have been washed but not scaled. Rub the fish all over with flour, salt and pepper, and lay it in a flat fireproof dish which has been rubbed with a clove of garlic. Put in the butter and the claret and bake at 350–400° F., gas mark 4–6, for about 35 minutes, basting from time t