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Pike, Larded and Roasted

Scale and cleanse a moderate-sized pike. Remove the gills, empty the fish, and lard it thickly over with strips of fresh bacon. Fill it with a good veal forcemeat, and sew the body up securely with soft cotton. Butter a paper thickly, cover it with sweet herbs and a little pepper and salt. Wrap the fish in this, lay it in a cradle-spit, and baste with butter. Serve on a hot dish, and send piquant or caper sauce to table in a tureen. If preferred, the pike may be roasted in this way without being larded. Time to roast, twenty-five to thirty-five minutes. Probable cost, uncertain. Sufficient for five or six persons.