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Personal Chef Recipe BAKED PIKE.
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BOILED MACKEREL.
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OYSTERS FRIED IN BATTER.
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Personal Chef Recipes - by Mrs Beeton

BAKED PIKE.

Ingredients:1 or 2 pike
a nice delicate stuffing (_see_ Forcemeats)
1 egg
bread crumbs
1/4 lb. butter.
Method: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 bread crumbs, 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 bread crumbs. Serve anchovy or Dutch sauce, and plain melted butter with it.
Time: According to size, 1 hour, more or less.
Notes: Pike _a la genevese_ may be stewed in the same manner as salmon _a la genevese_. 297.--
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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