Pike Stewed in Wine

No 932 – PIKE (Stewed in Wine)

Ingredients-
1 pike, weighing 3 or 4 lbs, forcemeat, N0 535, 1 pint of claret, 1 oz. Butter, 1 dessert-spoonful flour, pepper and salt.

Method-
Fill the pike with the forcemeat and tie up securely. Melt the butter, dredge in the flour, pepper, and salt gradually, stirring all the time, and cook for 3 or 4 minuutes, until a smooth brown thickening isprouced, then add the wine a little at a time, and lay in the pike, stew gently for 40 minutes to an hour, according to the size of the fish. Serve on a very hot dish with the sauce poured over.
Time - About 1 hour
Sufficient for 5 or 6 persons.

A Practical Dictionary of Cooking
1200 Tested Recipes
by
ETHEL S. MEYER
Second Edition
(Seventh Thousand)
LONDON
John Murray, Albermale Street 1899
Page 232