<h2>TWENTY WAYS TO COOK PIKE.</h2>
<h3>FRIED PIKE—I</h3>
<p class="indent">
Prepare and clean the fish, and cut into pieces suitable for serving.
Fry brown in butter, add to the butter a teaspoonful of anchovy
essence, a bit of ginger root, a grating of nutmeg, salt and pepper
to season, and enough Claret to cover. Simmer until tender, add
the juice of an orange and a teaspoonful of butter. Serve with
sauce poured over the fish.</p>
<h3>FRIED PIKE—II</h3>
<p class="indent">
Clean the fish and cut it into pieces suitable for serving. Dip
in egg and crumbs and fry in oil.</p>
<h3>FRIED PIKE À LA HOLLANDAISE</h3>
<p class="indent">
Clean the fish and cut it into steaks. Soak for two hours in a
marinade of oil and lemon-juice, seasoning with pepper, salt, minced
<SPAN name="page_246"><span class="page"></span></SPAN> parsley,
and grated nutmeg. Drain, dip in flour, fry in lard, and serve
with Hollandaise Sauce.</p>
<h3>BOILED PIKE WITH MELTED BUTTER</h3>
<p class="indent">
Boil the fish with a bunch of parsley in salted and acidulated water
to cover. Serve with melted butter, seasoned with salt, pepper,
grated nutmeg, and lemon-juice.</p>
<h3>BOILED PIKE WITH CAPER SAUCE</h3>
<p class="indent">
Prepare and clean a fish, put into a fish-kettle, and simmer for
forty minutes in court-bouillon to cover. Serve with Caper Sauce.</p>
<h3>BOILED PIKE WITH HORSERADISH SAUCE</h3>
<p class="indent">
Boil a large fish in salted and acidulated water with a bunch of
parsley. Cook together two tablespoonfuls each of butter and flour,
add three cupfuls of cream, and cook until thick, stirring constantly.
Season with salt and pepper, add two tablespoonfuls of butter and
three tablespoonfuls of freshly grated horseradish. Pour over the
fish, and serve.</p>
<h3>BOILED PIKE WITH EGG SAUCE</h3>
<p class="indent">
Put the cleaned fish into a fish-kettle and <SPAN name="page_247"><span class="page"></span></SPAN> cover with cold water. Add half a
cupful of vinegar, a teaspoonful each of cloves and pepper-corns,
a bay-leaf, half a lemon sliced, and a tablespoonful of salt. Boil
until the fins pull off easily, take up and skin the fish carefully.
Pour over an Egg Sauce made with a portion of the liquid in which
the fish was cooked.</p>
<h3>BOILED PIKE À LA DUBOIS</h3>
<p class="indent">
Prepare and clean the fish and cook it in equal parts of white
wine and water, adding minced carrots and celery, sweet herbs and
parsley, half a dozen pepper-corns, and salt to season. Cook together
one tablespoonful each of butter and flour, add two cupfuls of the
liquid and cook until thick, stirring constantly. Add a teaspoonful
of Worcestershire Sauce and two tablespoonfuls of butter. Pour over
the fish and serve.</p>
<h3>BAKED PIKE—I</h3>
<p class="indent">
Clean a four-pound pike and put into a buttered baking-pan with
enough hot water to keep from burning. Score the upper side deeply,
cover with chopped salt pork, sprinkle with salt and pepper and
dredge with flour. Bake for half an hour, basting as required.
Serve with any preferred sauce.</p>
<h3><SPAN name="page_248"><span class="page"></span></SPAN> BAKED PIKE—II</h3>
<p class="indent">
Put the cleaned fish into a buttered baking-dish with two onions
sliced, two bay-leaves, pepper and salt to season, and one cupful
of sour cream. Rub the fish with butter, sprinkle thickly with
bread crumbs and grated Parmesan cheese, and bake until brown.
Pour the liquid remaining in the pan around the fish and serve.</p>
<h3>BAKED PIKE À LA FRANÇAISE</h3>
<p class="indent">
Marinate the prepared fish for two hours in oil and lemon-juice,
seasoning with salt, pepper, chopped onion, and minced parsley.
Put into the oven in the marinade, adding one cupful of stock and a
wineglassful of white wine. Bake slowly, basting as required. Take
up the fish, strain the sauce, thicken with a tablespoonful each
of butter and flour cooked together, season with anchovy essence,
add two tablespoonfuls of butter and two tablespoonfuls of capers.
Pour over the fish and serve.</p>
<h3>STUFFED AND BAKED PIKE</h3>
<p class="indent">
Clean and draw the fish, stuff with seasoned crumbs, sew up and
put into a buttered baking-dish in the form of a circle. Score
the fish <SPAN name="page_249"><span class="page"></span></SPAN>
deeply, sprinkle with pepper and salt, minced parsley, chopped
onion, and chopped mushrooms. Add a cupful of Sherry and a cupful
of beef stock, cover, and bake, basting frequently with the liquid.
Take up the fish carefully, and add to the liquid enough stock to
make the required quantity of sauce. Thicken with two tablespoonfuls
of flour cooked brown in butter, add two tablespoonfuls of butter,
lemon-juice, red pepper, and anchovy essence to season. Pour over
the fish, and serve.</p>
<h3>PIKE BAKED IN SOUR CREAM.</h3>
<p class="indent">
Clean a four-pound pike, cut into steaks, and free from skin and
bone. Put into a buttered baking-dish with two small onions chopped
and two bay-leaves. Season with salt and cayenne, add one cupful
of sour cream and bake. Put on a serving-dish, cover with crumbs
and dots of butter and brown in the oven. Add enough stock to the
liquid to make the required quantity of sauce, thicken with butter
and flour, season, add a dash of lemon-juice, pour around the fish,
sprinkle with minced parsley and serve.</p>
<h3>PIKE SALAD</h3>
<p class="indent">
Flake cold cooked pike with a silver fork, <SPAN name="page_250"><span class="page"></span></SPAN> mix with Mayonnaise and chopped
capers, and serve very cold on lettuce leaves.</p>
<h3>ROASTED PIKE</h3>
<p class="indent">
Prepare a large fish, stuff with seasoned crumbs, and sew up. Spread
with butter, sprinkle with chopped onion, minced parsley, minced
pickle, and pounded anchovies. Sprinkle with salt and pepper, put
in a buttered baking-dish, and bake slowly for an hour, basting
with melted butter as required. Add half a cupful of white wine
and one cupful of white stock to the drippings. Thicken with a
tablespoonful each of butter and flour cooked together, take from
the fire, add two tablespoonfuls of butter and the yolks of three
eggs beaten with the juice of a lemon. Bring to the boil, pour
over the fish and serve.</p>
<h3>PIKE À L'ALLEMANDE</h3>
<p class="indent">
Prepare according to directions given for Carp à l'Allemande.</p>
<h3>CRIMPED PIKE À LA HOLLANDAISE</h3>
<p class="indent">
Prepare and clean the fish and cut into steaks. Soak in ice-water
for two hours. Boil until tender in salted and acidulated water
to cover and serve with Hollandaise Sauce.</p>
<h3><SPAN name="page_251"><span class="page"></span></SPAN> PIKE À LA FRANÇAISE</h3>
<p class="indent">
Cut a cleaned and prepared pike into thick steaks, and marinate
for two hours in oil and lemon-juice, seasoned with salt, pepper,
minced onion and parsley, and a pinch of sweet herbs. Drain, dip
in crumbs, and broil. Serve with any preferred sauce.</p>
<h3>PIKE À LA NORMANDY</h3>
<p class="indent">
Clean and draw a large fish and tie in a circle. Put into a fish-kettle
with sliced onion, a bay-leaf, a pinch of thyme, a sprig of parsley,
and salt and pepper to season. Add two cupfuls each of white wine
and white stock and enough water to cover. Add a tablespoonful
of butter, cover and simmer for forty minutes. Take up the fish,
strain the sauce and thicken with two tablespoonfuls each of butter
and flour cooked together. Take from the fire, add the yolks of
four eggs beaten with the juice of a lemon, and two tablespoonfuls
of butter. Strain over the fish and serve.</p>
<h3>PICKLED PIKE</h3>
<p class="indent">
Draw and clean a pike, put into a fish-kettle, cover with Claret,
add three bay-leaves, and simmer until tender. Let cool in the
liquor. Serve with French dressing, Mayonnaise, or Tartar Sauce.</p>
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