From a Scottish nineteenth-century kitchen.
Cut the pike through crossways into 1½-inch (4-cm.) thick slices. Cut out the backbone from each collop and fill the hole with veal forcemeat. Bake in a buttered dish, covered, for 20 minutes at 400° F., gas mark 6. Serve very hot, pouring over a sauce of ¼ lb. (120 g.) melted butter to which the juices from