1/4 lb. of salt to each gallon of water; a little
vinegar.
Method:
Scale and clean the pike, and fasten the tail in its mouth by
means of a skewer. Lay it in cold water, and when it boils, throw in the
salt and vinegar. The time for boiling depends, of course, on the size
of the fish; but a middling-sized pike will take about 1/2 an hour.
Serve with Dutch or anchovy sauce, and plain melted butter.
