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Pike, Stuffing For

Take as many finely-grated bread-crumbs as will two-thirds fill the body of the pike. Make up the other third with finely-shredded beef suet, and add a liberal seasoning of pepper and salt, two table-spoonfuls of chopped parsley, the rind of half a lemon finely-minced, and a tea-spoonful of fennel and chervil. Moisten the mixture with the yolks of one or two eggs. When mushrooms are in season, half a dozen button mushrooms may be minced and added to the rest. Or beard and mince a dozen oysters. Mix with them four ounces of finely-grated bread-crumbs, three ounces of shredded suet, a dessert-spoonful of minced savoury herbs, and a little salt, cayenne, and grated nutmeg. Moisten the whole with the yolk of an egg and the liquor from the oysters, and mix the ingredients till they form a smooth paste. The body of the pike should be wiped dry with a soft cloth before the stuffing is put into it, and it should then be sewed up securely with soft cotton. When a larger quantity of stuffing has been made than is required to fill the fish, it may be made into cakes, which should be fried in butter, and used for garnishing.