Carp or Pike Baked in Slices

An eighteenth-century recipe from Arundel in Sussex.


  • lb ( kg) carp or pike
  • ½ lb (240 g) veal or pork forcemeat
  • 2 tablespoons seasoned flour
  • 1 stick (120 g) butter
  • 1 tablespoon finely chopped parsley
  • Juice of ½ lemon
  • Salt and pepper


Cut the fish through crossways into inch (3.5 cm) slices. Cut out the backbone from each slice and fill the hole with some of the forcemeat. Rub each slice with seasoned flour. Lay the fish flat in a buttered fireproof dish. Cover with foil and bake at 400°F (200°C, Gas Mark 6) for 15 minutes or until cooked through.

Transfer the fish to a serving dish and keep hot while you make the sauce. Melt the remaining butter in a saucepan. Add the juices from the fireproof dish, the parsley, lemon juice and seasoning. Bring to the boil, stirring. Pour the sauce over the fish and serve.