Home › The Principles of Cookery › Gravy for Pike, Baked

Gravy for Pike, Baked

Mix a table-spoonful of flour very smoothly with half a pint of stock. Simmer gently, with a minced onion and a sprig of parsley, for twenty minutes, then strain and skim carefully, add pepper and salt to taste, and a dessert-spoonful of ketchup. Drain off the fat from the pan in which the pike has been baked, pour in the boiling liquid, stir it well, let it boil up once more, and serve. If no stock is at hand, a little may be made from gravy beef, any bones and trimmings of meat, or Bovril. Probable cost, about 2d. Sufficient for half a pint of gravy.