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Pike, Stewed in Gravy

Wash and cleanse a pike, and lard it thickly with bacon. Put it in a stewpan, with an ounce of butter, and with slices of veal and bacon under and over it, cover closely, and let it steam gently for a quarter of an hour. Pour upon it half a pint of gravy and a glass of wine, and let it simmer until done enough. Serve on a hot dish, with the gravy in which the fish was stewed poured around it. Time to stew, thirty to forty minutes, according to size. Probable cost, uncertain. Sufficient for four or five persons.