Baked Pike

Ingredients

• 1-2 pike
• a nice delicate stuffing (see Forcemeats)
• 1 egg
• bread crumbs
• 1/4 lb butter

Instructions

1. Scale the fish, take out the gills, wash, and wipe it thoroughly dry;
2. 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.
3. When the pike is of a nice brown colour, cover it with buttered paper, as the outside would become too dry.
4. 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.
5. Serve anchovy or Dutch sauce, and plain melted butter with it.