Any large round fish, such as cod, hake, or haddock, may be used, but pike is considered best for the purpose.

Wash and scale the fish with the utmost care, and remove the entrails. The head may be cut off or left on as preferred. Next wash the fish in several waters and rub well with salt both inside and out. Let it stand for an hour, then wash again and remove the bones. Next remove the flesh from the skin, an operation which requires great care in order that the skin may not be broken. The best method is to scrape off from within.

Mince up the flesh with a small onion, some soaked breadcrumbs, a little parsley, nutmeg, pepper and salt, and bind together with two or three beaten eggs and just a touch of butter. If preferred, a little ground almonds may be added. With the pulp thus prepared refill the skin and give it the old shape - of course the fish will be more bulky than before.

Next place in a fish saucepan an onion and a carrot, both sliced, with two glasses of water, and cook gently till the vegetables are done. Then put in the stuffed fish and let it simmer for about an hour, according to size. When done, remove the fish to a dish, add a little pepper, salt, and butter to the liquor, and pour over the fish. This may be eaten either hot or cold.