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PIKE (a la Venitienne)

Scrape and clean the fish well, remove the inside and cut the fins off. Place the pike whole in a fish-kettle, with half a tumblerful of white wine, two pints of warm water, a bay-leaf, a little whole pepper, a small bunch of parsley, a sliced onion, and salt to taste. Stew over a slow fire for three-quarters of an hour. Let the fish get quite cold in the fish-kettle, then remove it carefully on to a dish. Serve cold with a mayonnaise sauce.