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THE PIKE.]

      THE PIKE.—This fish is, on account of its voracity, termed the freshwater shark, and is abundant in most of the European lakes, especially those of the northern parts. It grows to an immense size, some attaining to the measure of eight feet, in Lapland and Russia. The smaller lakes, of this country and Ireland, vary in the kinds of fish they produce; some affording trout, others pike; and so on. Where these happen to be together, however, the trout soon becomes extinct. "Within a short distance of Castlebar," says a writer on sports, "there is a small bog-lake called Derreens. Ten years ago it was celebrated for its numerous well-sized trouts. Accidentally pike effected a passage into the lake from the Minola river, and now the trouts are extinct, or, at least, none of them are caught or seen. Previous to the intrusion of the pikes, half a dozen trouts would be killed in an evening in Derreens, whose collective weight often amounted to twenty pounds." As an eating fish, the pike is in general dry.

      BAKED PIKE.

      296. INGREDIENTS.—1 or 2 pike, a nice delicate stuffing (see Forcemeats), 1 egg, bread crumbs,¼ lb. butter.

      Mode.—Scale the fish, take out the gills, wash, and wipe it thoroughly dry; stuff it with forcemeat, sew it up, and fasten the tail in the mouth by means of a skewer; brush it over with egg, sprinkle with bread crumbs, and baste with butter, before putting it in the oven, which must be well heated. When the pike is of a nice brown colour, cover it with buttered paper, as the outside would become too dry. If 2 are dressed, a little variety may be made by making one of them green with a little chopped parsley mixed with the bread crumbs. Serve anchovy or Dutch sauce, and plain melted butter with it.

      Time.—According to size, 1 hour, more or less.

      Average cost.—Seldom bought.

      Seasonable from September to March.

      Note.—Pike ŕ la génévese may be stewed in the same manner as salmon ŕ la génévese.

      FRIED PLAICE.

      297.—INGREDIENTS.—Hot lard, or clarified dripping; egg and bread crumbs.

      Mode.—This fish is fried in the same manner as soles. Wash and wipe them thoroughly dry, and let them remain in a cloth until it is time to dress them. Brush them over with egg, and cover with bread crumbs mixed with a little flour. Fry of a nice brown in hot dripping or lard, and garnish with fried parsley and cut lemon. Send them to table with shrimp-sauce and plain melted butter.

      Time.—About 5 minutes. Average cost, 3d. each.

      Seasonable from May to November.

      Sufficient, 4 plaice for 4 persons.

      Note.—Plaice may be boiled plain, and served with melted butter. Garnish with parsley and cut lemon.

      STEWED PLAICE.

      298. INGREDIENTS.—4 or 5 plaice, 2 onions,½ oz. ground ginger, 1 pint of lemon-juice,¼ pint water, 6 eggs; cayenne to taste.

      Mode.—Cut the fish into pieces about 2 inches wide, salt them, and let them remain ¼ hour. Slice and fry the onions a light brown; put them in a stewpan, on the top of which put the fish without washing, and add the ginger, lemon-juice, and water. Cook slowly for ½ hour, and do not let the fish boil, or it will break. Take it out, and when the liquor is cool, add 6 well-beaten eggs; simmer till it thickens, when pour over the fish, and serve.

      Time.—¾ hour. Average cost for this quantity, 1s. 9d.

      Seasonable from May to November.

      Sufficient for 4 persons; according to size.

      [Illustration: THE PLAICE.]

      THE PLAICE.—This fish is found both in the Baltic and the Mediterranean, and is also abundant on the coast of England. It keeps well, and, like all ground-fish, is very tenacious of life. Its flesh is inferior to that of the sole, and, as it is a low-priced fish, it is generally bought by the poor. The best brought to the London market are called Dowers plaice, from their being caught in the Dowers, or flats, between Hastings and Folkstone.

      TO BOIL PRAWNS OR SHRIMPS.

      299. INGREDIENTS.—¼ lb. salt to each gallon of water.

      Mode.—Prawns should be very red, and have no spawn under the tail; much depends on their freshness and the way in which they are cooked. Throw them into boiling water, salted as above, and keep them boiling for about 7 or 8 minutes. Shrimps should be done in the same way; but less time must be allowed. It may easily be known when they are done by their changing colour. Care should be taken that they are not over-boiled, as they then become tasteless and indigestible.

      Time.—Prawns, about 8 minutes; shrimps, about 5 minutes.

      Average cost, prawns, 2s. per lb.; shrimps, 6d. per pint.

      Seasonable all the year.

      TO DRESS PRAWNS.

      300. Cover a dish with a large cup reversed, and over that lay a small white napkin. Arrange the prawns on it in the form of a pyramid, and garnish with plenty of parsley.

      BOILED SALMON.

      301. INGREDIENTS.—6 oz. of salt to each gallon of water—sufficient water to cover the fish.

      Mode.—Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

      Time.—8 minutes to each lb. for large thick salmon; 6 minutes for thin fish. Average cost, in full season, 1s. 3d. per lb.

      Seasonable from April to August.

      Sufficient,½ lb., or rather less, for each person.

      Note.—Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.

      TO CHOOSE SALMON.—To be good, the belly should be firm and thick, which may readily be ascertained by feeling it with the thumb and finger. The circumstance of this fish having red gills, though given as a standing rule in most cookery-books, as a sign of its goodness, is not at all to be relied on, as this quality can be easily given them by art.

      SALMON AND CAPER SAUCE.

      302. INGREDIENTS.—2 slices of salmon,¼ lb. batter,½ teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.

      Mode.—Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.

      Time.—About ¾ hour. Average cost, 1s. 3d. per lb.

      Seasonable

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