Clean a 4–5 lb pike, cut into pieces, strew with salt, and set aside for at least an hour. Place in a saucepan and add ¼ glass vinegar and, if desired, 1 glass table wine. Add ½ glass or more sultanas, 2–3 lemon slices, seeded and trimmed of pith, and root vegetables, half-cooked in water. Barely cover the fish with the water in which the root vegetables were boiled and cook over a high flame, covered, until done. To serve, pour on the following sauce: Mix 1½ spoons each flour and butter, ½ teaspoon ground saffron, and 1 teaspoon of fine sugar. Mash these ingredients together and dilute with strained bouillon. Bring to a boil several times and, if desired, add ½ spoon honey or 1 spoon treacle. Bring to a boil once more and pour over the fish. Strew with boiled sultanas and slices of fresh lemon.