Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 167

Wash a large pike; gut and dry it; make a forcemeat with eel, anchovy, whiting, pepper, salt, suet, thyme, bread crumbs, parsley, and a bit of shalot, mixed with the yolks of eggs; fill the inside of the fish with this meat; sew it up; after which draw with your packing-needle a piece of packthread through the eyes of the pike, through the middle and the tail also in the form of S; wash it over with the yolk of an egg, and strew it with the crumbs of bread. Roast or bake it with a caul over it. Sauce – melted butter and capers.