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To Boil Pike

A boiled pike stuffed with a forcemeat of oysters, breadcrumbs, suet or butter, anchovies, onion, herbs, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Parsley and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

To Boil Pike

Ingredients

Directions

Prepare

  1. Wash the pike and remove the gills.

  2. Prepare the forcemeat by mixing oysters, bread crumbs, suet or butter, anchovies, onion, pepper, salt, nutmeg, parsley, marjoram, thyme, and savoury with the egg.

Cook and serve

  1. Stuff the pike with the forcemeat and sew it up.

  2. Place the pike in boiling salted water with vinegar and boil for 30 minutes.

  3. Serve with oyster sauce or melted butter.

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. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Nutmeg + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Pike
Forms the main body of the dish, cooked whole and firm when boiled.
Egg
Binds the forcemeat so it holds together inside the fish.
Bread crumbs
Absorb moisture and give the forcemeat body and a softer texture.
Suet or butter
Adds fat, keeping the forcemeat moist and rich during boiling.
Oysters
Add savoury, briny flavour to the stuffing.

The step that matters

Boiling the stuffed pike. The fish must be stuffed and sewn securely before boiling, or the forcemeat can escape. The water should be kept at a steady boil so the fish cooks through gently without breaking apart.

Swap the onion

How well each one fits the dish's main ingredients (oyster, bread, beef, pepper, nutmeg, parsley, marjoram):

  1. Carrotfits better
  2. Shallotfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against oyster, bread, beef, pepper, nutmeg, parsley, marjoram. 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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