583. Jack Or Pike To Choose

If the fish is fresh the gills will be red, the fish stiff, and eyes bright; the best sort are caught in rivers, the worst are caught in ponds; it is a very dry fish, and very much improved by stuffing and sauce; they are not thought much of in England, but are much liked in inland counties.

584. How To Bake Pike

Clean and empty it thoroughly, but do not disturb the scales in the operation, stuff it with oyster forcemeat, and skewer the tail to the mouth, sprinkle over it a little salt, and dredge a little flour, stick small pieces of. butter all over it, and bake in a steady oven forty to fifty minutes; you must be regulated by the size of the fish. To the sauce which will be found in the dish when the pike is done, a little melted butter with a spoonful of essence of anchovies may be added, and a small quantity of grated lemon peel or lemon.pickle, also a table-spoonful of sherry, one of Harvey's sauce, and a little cayenne, will render the gravy exceedingly pleasant.

585. Pike - To Boil

Wash and clean the fish thoroughly, unless you are very particular you will not conquer an earthy taste, which from a want of the proper application of the cook's art, too often appears. It is usual to stuff it with forcemeat, more for the purpose of destroying that peculiarity than from any additional flavour or zest it gives the fish. Having cleaned well and stuffed with forcemeat, skewer the head to the tail, lay it upon a drainer and put it in the fish kettle, let it have plenty of water into which you may throw a handful of salt and a glassful of vinegar; when it boils remove the scum as fast as it rises, it will take three quarters of an hour if a tolerable size, if very large an hour, if small half an hour; serve with melted butter and lemon sliced or whole. Some persons prefer anchovy sauce, some Dutch; they may each be eaten with the fish. It is always the best method where a variety of fancies, each not in itself incorrect, are applied to the use of various sauces, to send the sauce cruets to table and permit every one to gratify his peculiar taste.