Pike, Baked
INGREDIENTS.-1 or 2 pike, a nice delicate stuffing (see FORCE- MEATS), 1 egg, bread-crumbs, lb. of butter.
Scale the fish, take out the gills, wash and wipe it thoroughly dry; stuff it with forcemeat, sew it up, and fasten the tail in the mouth by means of a skewer; brush it over with egg, sprinkle with breadcrumbs and baste with butter before putting it in the oven, which must be well heated. When the pike is of a nice brown colour, cover it with buttered paper, as the outside would become too dry. If 2 are dressed, a little variety may be made by making one of them green with a little chopped parsley mixed with the breadcrumbs. Serve anchovy or Dutch sauce and plain melted butter with it. less.
TIME. According to size, 1 hour, more or SEASONABLE from September to March.
Note.-Pike à la génévèse may be stewed in the same manner as salmon à la génévèse.
