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To Bake Pike

A pike stuffed with bread, herbs, anchovies, oysters, suet, cream, and egg yolks, baked and topped with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

To Bake Pike

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Scale the pike and open it near the throat.

Make the stuffing

  1. Mix grated bread, herbs, anchovies, oysters, suet, salt, pepper, mace, cream, and yolks in a pan over heat until thickened.

Bake and serve

  1. Stuff the mixture into the pike and sew it up.

  2. Dot the top with small bits of butter.

  3. Bake at 350°F (175°C) until cooked through.

  4. Serve with a sauce made from gravy, butter, and anchovy.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Bread + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yolks of eggs
Set the stuffing into a thickened, cohesive mass when heated and bind it together.
Grated bread
Absorbs cream and juices to give the stuffing body and a soft texture.
Suet
Adds fat that keeps the stuffing moist and rich as it cooks.
Cream
Adds moisture and richness, helping the stuffing stay tender.
Anchovies
Contribute savory depth and saltiness to the stuffing and sauce.
Butter
Adds fat to the top of the fish, promoting gentle browning and flavour.

The step that matters

Thickening the stuffing over heat. Egg yolks set when heated, so cooking the mixture until thickened before stuffing gives a firm filling. If it is overheated, the yolks can scramble and turn grainy, and if underheated the stuffing stays loose and may leak during baking.

Swap the mace

How well each one fits the dish's main ingredients (bread, oyster, pepper, cream, egg, butter):

  1. Nutmegfits better
  2. Parsleyfits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against bread, oyster, pepper, cream, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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