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Pike, Larded and Baked

Clean and lard a moderate-sized pike as in the next recipe. Stuff it or not, and skewer it with its tail in its mouth. Butter a baking-dish, lay the fish in it, season with salt and cayenne, and pour in half a pint or more of flour and water. Lay little pieces of butter here and there upon the fish, and bake in a moderate oven. When it is half done strew highly seasoned bread-crumbs over it, baste occasionally, and bake until it is lightly browned. When it is done enough, lift it carefully on to a hot dish, squeeze a little lemon-juice over it, and send piquant, Dutch, or caper sauce to table in a tureen. Time to bake, thirty to forty minutes for a moderate-sized fish. Sufficient for six or seven persons.