Carp or Pike Baked in Slices

Name: Carp or Pike Baked in Slices
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: ½ lb (240 g) veal or pork forcemeat; ½ lb (240 g) veal or pork forcemeat; 2 tablespoons seasoned flour; 1 stick (120 g) butter; 2½ lb (1¼ kg) carp or pike; 2½ lb (1¼ kg) carp or pike; Juice of ½ lemon; 1 tablespoon finely chopped parsley; Salt and pepper; Salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

An eighteenth-century recipe from Arundel in Sussex.

Ingredients

2½ lb (1¼ kg) carp or pike
½ lb (240

Europe
United Kingdom
Engalnd
Fish course

Method

Cut the fish through crossways into 1½ 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 bu