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Pike, Crimped

Take a very fresh pike of a good size. Cleanse and scale it, and cut it up, as soon as possible after it is dead, into slices about half an inch thick. Lay these in very cold spring water to crimp them. Put them into boiling salted water, and let them boil gently until they are done enough. Take them up immediately, and serve on a hot dish, with any of the sauces recommended in the recipe, PIKE, SAUCES FOR. Slices of pike crimped in this way may be dipped in egg and bread-crumbs, and fried as well as boiled. They will be found excellent. Time to boil, twenty minutes. Probable cost, uncertain. Sufficient for six or seven persons.