Collops of Pike or Carp

Preparation info

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

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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