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PIKE, BAKED (another way)

Wash, scale, and empty the fish, and dry it perfectly in every part. Fill it or not with forcemeat, as may be preferred, and skewer it with its tail in its mouth. If the fish is not stuffed, sprinkle a little salt and cayenne in the inside, and place an ounce of butter there. Egg and bread-crumb the fish twice. Season the bread-crumbs with salt and cayenne, and mix with them a third of their quantity in shredded parsley. Pour a little clarified butter over the fish, and bake in a moderate oven. Lay a buttered paper over the dish. Any good fish sauce may be sent to table with pike dressed in this way. Time to bake, thirty to forty minutes for a moderate-sized fish. Probable cost, uncertain. Sufficient for five or six persons.