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Classic
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page 62
Pike with horse radish.
Select a good sized pike, scale and rinse, but take care not to cut the gall;
divide in pieces and boil in a pan with salt, pepper and a few bay leaves. The
fish is done when the fins fall off. Serve with melted butter and grated horse
radish.
Pike with parsley.
Select a pike weighing more than three or four pounds as fish of larger size are
as good. Scale, split and bone. If the pike is smaller, cut instead of
splitting. Cook in a pan buttered with cold butter. Sprinkle some flour on the
fish, no more than to thicken the
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