To Boil Pike

Name: To Boil Pike
Cuisine: United Kingdom
Ingredients: oyster-forcemeat; water; veal forcemeat; salt; cold water; pike; plain melted butter; vinegar; fish; anchovy sauce

In best season from September to February

Preparation info

Difficulty
Easy

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

About

Method

Take out the gills, empty and clean the fish very thoroughly, and soak it for half an hour with a cup of vinegar thrown into as much water