Scale and clean the fish thoroughly. Fill the paunch with some ordinary veal stuffing (see Veal Stuffing), and sew up the fish. Bake in the oven; baste with a little butter and its liquor as often as possible. When done, make this liquor into some sauce for the fish, by adding a little gravy, lemon-juice, cayenne pepper, half a glass of sherry, and a teaspoonful of anchovy sauce. A few bread raspings can be shaken over the fish. (See Fish, Fresh Water).

This is a dangerous fish to give to young children, on account of the sharpness of the bones.

Pike, Or Jack

This is a fresh-water fish (see Fish, Fresh-water), and should be cooked very-fresh. It is very nice, when large, plain-boiled. For this purpose it should be scaled and cleaned soon after it is caught. Pour some boiling water on the fish, after which the scales can be easily scraped off with a knife. The fish should then be cut into slices about an inch thick, and immediately thrown into fresh water, and kept there till they are wanted for cooking. Boil for (see No. 1) about twenty minutes; and serve with parsley and butter, or Dutch sauce.