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Elisabeth Ayrton

Carp or Pike Baked in Slices

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
English Provincial Cooking
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

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

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