To Bake Pike

Ingredients

• 1 pike, scaled and cleaned
• Forcemeat No. 1, No. 3, or oyster forcemeat (from Chapter VIII)
• Coarse sea salt (formerly 'bay salt')

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Scale and wash the pike, then remove the gills.

2. Open the fish just enough to empty and clean the inside.

3. Wipe the fish dry and hang it in a cool place for 1-2 hours or wrap it in a soft cloth.

4. Fill the body of the pike with your chosen forcemeat.

5. Sew the opening closed.