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PIKE, BOILED (another way)

Take a pike weighing three or four pounds, which has been kept in a cool larder for two days. Cleanse it thoroughly, remove the gills, and skewer it in a ring, with its tail in its mouth. Put it in a well-tinned fish-kettle, cover with court bouillon (see PIKE, A LA GENEVOISE; also COURT BOUILLON, WITH WINE), and let it boil gently for forty minutes. Lift it from the fire, and leave it in the liquid until the next day. Half an hour before the pike is to be served, take it up carefully, drain it, preserve the liquid, and clean the kettle thoroughly. Put the fish and the bouillon back into the pan, and stew gently for twenty minutes. Drain the fish, dish it on a napkin, and send caper sauce to table in a tureen. Pike dressed in this way may be eaten cold with mayonnaise sauce. Of course, if desired, the pike may be boiled in court bouillon and served the same day, but the taste of a fish thus dressed is not to be compared with one which has been allowed to soak in the liquid for several hours. Sufficient for two or three persons. Probable cost, uncertain.