Home › The Principles of Cookery › Pike, Cold, Re-Dressed

Pike, Cold, Re-Dressed

Take the remains of a dressed pike, and cut the flesh into neat slices. Season with salt and cayenne, and fry in hot fat until the slices are lightly browned. Drain them from the fat, and dish them neatly. Send to table on a hot dish, with a sauce prepared as follows. Mix smoothly in a stewpan two ounces of fresh butter with an ounce of flour. Add a little pepper and salt, the eighth of a nutmeg, grated, a dessert-spoonful of strained lemon-juice, and a table-spoonful of shredded parsley. Pour in half a pint of milk, and stir the sauce over the fire until it is on the point of boiling. Just before sending to table, stir half an ounce of butter into it until it is dissolved. Time, ten minutes to fry the slices. Probable cost, 6d., exclusive of the cold fish. Sufficient for two or three persons.