Cassell's dictionary of cookery

Less time wiU then be required to cook it. Time to bake a moderate-sized fish, thirty to forty minutes ; for a large fish allow one hour to one hour and a quarter. Suflicient for eight or nine persons. Probable cost, uncertain. It is, of course, impossible to give the exact time required for baking and roasting pike, as it varies with the heat of the oven and the size of the fish. When the flesh leaves the bene easily in the thickest part it is done enough. As pike is naturally a very dry fish, it is important that it should be taken out of the oven as soon as, though not before, it is done. Pike, Baked (another way). — Wash, scale, and empty the fish, and dry it perfectly in every part. Fill it or not with forcemeat, and skewer it with its tail in its mouth. If the fish is not stuffed, sprinkle a little salt and cayenne in the inside, and place an ounce of butter there. Egg and bread-crumb it twice. Season the breadcrumbs with salt and cayenne, and mix with them a third of their quantity in shred parsley. Pour a little clarified butter over the fish, and bake in a moderate oven. Lay a buttered paper over the dish. Any good fish sauce may bo sent to table with pike dressed in this way. Time to bake, tliirty to forty minutes for a moderate-sized fish. Probable cost, uncertain. Sufficient for five or six persons. Pike, Baked (another way). — Prepare the flesh of a pike as in the last recipe. Dip the slices in clarified butter, and afterwards into highly-seasoned bread-crumbs. Put them into a thickly-buttered baking-dish, and lay on them a coating of beaten egg with a spoon. Bake in a moderate oven imtH they are lightly browned, then serve them on a hot dish, with lemon-juice squeezed over them. If there is any danger that the fish wiU colour too deeply before it is done enough, lay a buttered paper over the dish. Time to bake, about half an PIK ( 568 ) PIK hour. Probable cost, uncertain. Sufficient for four or five persons. Pike, Baked in Sour Cream (a German recipe). — Clean a pike weighing three or four pounds, or, if preferred, take part of a large fish, and cut the flesh into neat slices free from skin and bone. Llince two small onions very finely, and break up two bay-leaves into little pieces. Butter a pie-dish thickly, and lay in it the slice3 of fish, with the onion and the bayleaves distributed amongst them. (Season with salt and cayenne, and pour half a pint of sour cream over the fish. Bake in a moderate oven, and when the pike is three-parts done strew finely-grated bread-crumbs thickly over it, and return it to the oven to colour. Lift the slices carefully into a hot dish, and make a gravy by mixing a little stock or water, and a tablespoonful of lemon-juice, with the cream, &c., in the dish. Mix thoroughly. Pour the gravy round the fish, and serve very hot. Time to bake, about half an hour. Sufficient for four or five persons. Probable cost, uncertain.