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📝 Description
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73
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🥘 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Baked Pike recipe this week, eager to find a speedy fish dish for my family. I found it delightfully straightforward, with the most surprising part being the use of forcemeat (or stuffing) inside the fish. It added a savory depth that made the dish feel special, despite its simplicity. This recipe is perfect for the weeknight cook looking to elevate their dinner routine. The key is to have your forcemeat ready and your oven preheated, as the active time is minimal. I served it with a simple green salad and some crusty bread to soak up the anchovy sauce. The result was a comforting, homely meal that felt far more indulgent than the effort put in. Next time, I'll try the parsley breadcrumb variation for a touch of color and freshness.
