To Bake Pike

Ingredients

• a teaspoonful of salt
• salt
• pepper
• cayenne

Directions

1. (_Superior Receipt._)

2. Scale and wash the fish, take out the gills, then open it just sufficiently to allow the inside to be emptied and _perfectly cleansed_, but not more than is necessary for that purpose. Wipe it as dry as possible in every part, then hang it for an hour or two on a hook in a cool larder, or wrap it in a soft cloth. Fill the body with the forcemeat No. 1 or 3, or with the oyster forcemeat of Chapter VIII.; sew it up very securely, curl it round, and fasten the tail into the mouth with a thin skewer, then dip it into the beaten yolks of two or more eggs, seasoned with nearly half a teaspoonful of salt and a little pepper or cayenne; cover it equally with the finest bread-crumbs, dip it a second time into the egg and crumbs, then pour some clarified butter gently over it, through a small strainer, and send it to a well heated oven for an hour and a quarter or more, should it be _very_ large, but for less time if it be only of moderate size. As it is naturally a very dry fish, it should not be left in the oven after it is thoroughly done, but it should never be sent to table until it is so. The crumbs of bread are sometimes mixed with a sufficient quantity of minced parsley to give the surface of the fish a green hue. Send plain melted butter, and brown caper, or Dutch sauce to table with it.

Nutrition, whole recipe (rough)

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Cayenne	1 tsp (1.8g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.