Home › The Principles of Cookery › Pike, Boiled

Pike, Boiled

Wash, scale, and empty the pike, soak it for half an hour in vinegar and water, and skewer it with its tail in its mouth. Put it into a fish-kettle with as much very hot stock or water as will cover it, and add a table-spoonful of salt, a sliced onion, a bunch of parsley, and half a cupful of vinegar. Bring it to a boil, skim carefully, and simmer it gently until done enough. The time required for boiling will, of course, depend upon the size of the fish. Lift it out carefully, serve on a folded napkin, and send either Dutch, piquant, or caper sauce to table in a tureen. Time to boil a moderate-sized pike, half an hour. Sufficient for five or six persons. Probable cost, uncertain.