Cook together
one tablespoonful each of butter and flour, add two cupfuls of the
liquid and cook until thick, stirring constantly. Add a teaspoonful
of Worcestershire Sauce and two tablespoonfuls of butter. Pour over
the fish and serve.
BAKED PIKE--I
Clean a four-pound pike and put into a buttered baking-pan with
enough hot water to keep from burning. Score the upper side deeply,
cover with chopped salt pork, sprinkle with salt and pepper and
dredge with flour. Bake for half an hour, basting as required.
Serve with any preferred sauce.
[Page 248]
BAKED PIKE--II
Put the cleaned fish into a buttered baking-dish with two onions
sliced, two bay-leaves, pepper and salt to season, and one cupful
of sour cream. Rub the fish with butter, sprinkle thickly with
bread crumbs and grated Parmesan cheese, and bake until brown.
Pour the liquid remaining in the pan around the fish and serve.
BAKED PIKE A LA FRANCAISE
Marinate the prepared fish for two hours in oil and lemon-juice,
seasoning with salt, pepper, chopped onion, and minced parsley.
Put into the oven in the marinade, adding one cupful of stock and a
wineglassful of white wine. Bake slowly, basting as required. Take
up the fish, strain the sauce, thicken with a tablespoonful each
of butter and flour cooked together, season with anchovy essence,
add two tablespoonfuls of butter and two tablespoonfuls of capers.
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