To Bake Pike
Ingredients
Directions
Scale and wash the fish.
Remove the gills.
Open the fish just enough to empty and clean the inside.
Wipe the fish dry.
Hang the fish in a cool place for 1-2 hours or wrap it in a soft cloth.
Fill the body with forcemeat.
Sew the fish closed.
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.
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