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Seafood  | Time: According to size, 1/2 to 1 hour
Seasonable from September to March.
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Ingredients
- pike
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1/4 lb. of salt
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1 gallon of water
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a little vinegar
| Directions
Scale and clean the pik
Fasten the tail in its mouth by means of a skewer
Lay it in cold water and put on the fire
When it boils, throw in the salt and vinegar
Boil until done |
The time for boiling depends, of course, on the size of the fish; but a middling-sized pike will take about 1/2 an hour
Serve with Dutch or anchovy sauce, and plain melted butter.
Source: The Book of Household Management by Isabella Beeton (1859)
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Pike, Baked
