I tried my hand at this classic forcemeat for baked pike, a recipe that harkens back to a time when meals were an event. I was initially skeptical about the inclusion of suet, a ingredient that has largely fallen out of favour. However, it added a richness that modern alternatives simply can't match. The oysters, when bearded and minced, released a briny sweetness that complemented the savoury herbs and anchovies beautifully. I found that the anchovies, despite being optional, added a depth of flavour that I wouldn't want to miss. This recipe is perfect for the weekend cook who enjoys a bit of nostalgia and isn't afraid to roll up their sleeves. The process of stuffing the pike and sewing it up was a delightful throwback to a time when cooking was a hands-on affair. The result was a dish that was as pleasing to the palate as it was to the eye. If you're looking to impress with a classic, time-honoured dish, this forcemeat for baked pike is a winner. Just be sure to have a sturdy needle and thread at the ready.