en, and, when broiled crisp
and stiff put it into a dish, and serve it up with butter and the juice
of lemons, or white wine vinegar. Garnish with slices of oranges or
lemons.

_Pike in Court Bouillon._

Scale and well wash your pike; lay it in a pan; pour vinegar and salt
over it; let it lie for an hour, then take it out, season with pepper, a
little salt, sweet herbs, cloves, and a bay leaf, with a piece of
butter. Wrap it up in a napkin, and put it into a stewpan, with some
white wine, a lemon sliced, a little verjuice, nutmeg, cloves, and a bay
leaf. Let this liquor boil very fast; put in the pike, and when done lay
it on a warm dish, and strain the liquor into a saucepan; add to it an
anchovy washed and boned, a few capers, a little water, and a piece of
butter rolled in flour: let these simmer till of proper thickness, and
pour them over the fish.

_Pike Fricandeau._

Cut a pike in several pieces, according to its size, after having
scaled, gutted, and washed, it. Lard all the upper part with bacon cut
small, and put it into a stewpan with a glass of red wine (or white wine
if for white sauce) some good broth, a bunch of sweet-herbs, and some
lean veal cut into dice. When it is stewed and the sauce strained off,
complete it in the manner of any other fricandeau; putting a good sauce
under it, either brown or white, as you chuse.

_Pike, German way of dressing--delicious!_

Take a pike of moderate size; when well washed and cleansed, split it
down the back, close to the bone, in two flat pieces. Set it over the
fire in a stewpan with salt and water; half boil it. Take it out; scale
it; put it into the stewpan again, with a very little water, and some
mushrooms, truffles, and morels, an equal quantity, cut small; add a
bunch of sweet herbs. Let it stew very gently, closely covered, over a
very slow fire, or the fish will break; when it is almost done, take out
the herbs, put in a cupful of capers, chopped small, three anchovies
split and shred fine, a piece of butter rolled in flour, and a
table-spoonful of grated Parmesan cheese. Pour in a pint of white wine,
and cover the stewpan quite close. When the ingredients are mixed, and
the fish quite done, lay it in a warm dish, and pour the sauce over it.

_Pike, to pot._

After scaling the fish, cut off the head, split it, take out the
back-bone, and strew it over with bay salt and pepper. Cover and bake
it; lay it on a coarse cloth to drain, and when