essence,
add two tablespoonfuls of butter and two tablespoonfuls of capers.
Pour over the fish and serve.

STUFFED AND BAKED PIKE

Clean and draw the fish, stuff with seasoned crumbs, sew up and
put into a buttered baking-dish in the form of a circle. Score the
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fish deeply, sprinkle with pepper and salt, minced parsley, chopped
onion, and chopped mushrooms. Add a cupful of Sherry and a cupful
of beef stock, cover, and bake, basting frequently with the liquid.
Take up the fish carefully, and add to the liquid enough stock to
make the required quantity of sauce. Thicken with two tablespoonfuls
of flour cooked brown in butter, add two tablespoonfuls of butter,
lemon-juice, red pepper, and anchovy essence to season. Pour over
the fish, and serve.

PIKE BAKED IN SOUR CREAM.

Clean a four-pound pike, cut into steaks, and free from skin and
bone. Put into a buttered baking-dish with two small onions chopped
and two bay-leaves. Season with salt and cayenne, add one cupful
of sour cream and bake. Put on a serving-dish, cover with crumbs
and dots of butter and brown in the oven. Add enough stock to the
liquid to make the required quantity of sauce, thicken with butter
and flour, season, add a dash of lemon-juice, pour around the fish,
sprinkle with minced parsley and serve.

PIKE SALAD

Flake cold cooked pike with a silver fork,
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mix with Mayonnaise and chopped capers, and serve very cold on lettuce
leaves.

ROASTED PIKE

Prepare a large fish, stuff with seasoned crumbs, and sew up. Spread
with butter, sprinkle with chopped onion, minced parsley, minced
pickle, and pounded anchovies. Sprinkle with salt and pepper, put
in a buttered baking-dish, and bake slowly for an hour, basting
with melted butter as required. Add half a cupful of white wine
and one cupful of white stock to the drippings. Thicken with a
tablespoonful each of butter and flour cooked together, take from
the fire, add two tablespoonfuls of butter and the yolks of three
eggs beaten with the juice of a lemon. Bring to the boil, pour
over the fish and serve.

PIKE A L'ALLEMANDE

Prepare according to directions given for Carp a l'Allemande.

CRIMPED PIKE A LA HOLLANDAISE

Prepare and clean the fish and cut into steaks. Soak in ice-water
for two hours. Boil until tender in salted and acidulated water
to cover and serve with Hollandaise Sauce.

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PIKE A LA FRANCAISE

Cut a cleaned and prepared pike into thick steaks