epare and clean a fish, put into a fish-kettle, and simmer for
forty minutes in court-bouillon to cover. Serve with Caper Sauce.

BOILED PIKE WITH HORSERADISH SAUCE

Boil a large fish in salted and acidulated water with a bunch of
parsley. Cook together two tablespoonfuls each of butter and flour,
add three cupfuls of cream, and cook until thick, stirring constantly.
Season with salt and pepper, add two tablespoonfuls of butter and
three tablespoonfuls of freshly grated horseradish. Pour over the
fish, and serve.

BOILED PIKE WITH EGG SAUCE

Put the cleaned fish into a fish-kettle and
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cover with cold water. Add half a cupful of vinegar, a teaspoonful
each of cloves and pepper-corns, a bay-leaf, half a lemon sliced,
and a tablespoonful of salt. Boil until the fins pull off easily,
take up and skin the fish carefully. Pour over an Egg Sauce made
with a portion of the liquid in which the fish was cooked.

BOILED PIKE A LA DUBOIS

Prepare and clean the fish and cook it in equal parts of white
wine and water, adding minced carrots and celery, sweet herbs and
parsley, half a dozen pepper-corns, and salt to season. Cook together
one tablespoonful each of butter and flour, add two cupfuls of the
liquid and cook until thick, stirring constantly. Add a teaspoonful
of Worcestershire Sauce and two tablespoonfuls of butter. Pour over
the fish and serve.

BAKED PIKE--I

Clean a four-pound pike and put into a buttered baking-pan with
enough hot water to keep from burning. Score the upper side deeply,
cover with chopped salt pork, sprinkle with salt and pepper and
dredge with flour. Bake for half an hour, basting as required.
Serve with any preferred sauce.

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BAKED PIKE--II

Put the cleaned fish into a buttered baking-dish with two onions
sliced, two bay-leaves, pepper and salt to season, and one cupful
of sour cream. Rub the fish with butter, sprinkle thickly with
bread crumbs and grated Parmesan cheese, and bake until brown.
Pour the liquid remaining in the pan around the fish and serve.

BAKED PIKE A LA FRANCAISE

Marinate the prepared fish for two hours in oil and lemon-juice,
seasoning with salt, pepper, chopped onion, and minced parsley.
Put into the oven in the marinade, adding one cupful of stock and a
wineglassful of white wine. Bake slowly, basting as required. Take
up the fish, strain the sauce, thicken with a tablespoonful each
of butter and flour cooked together, season with anchovy