cold put it in a pot
that will just hold it, and cover with clarified butter.

If not well drained from the gravy it will not keep.

_Pike, to roast._

Scale and slash the fish from head to tail; lard it with the flesh of
eels rolled up in sweet-herbs and seasoning; fill it with fish and
forced meat. Roast it at length; baste and bread it; make the sauce of
drawn butter, anchovies, the roe and liver, with mushrooms, capers, and
oysters. Ornament with sliced lemon.

_Pike au Souvenir._

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.

_Pike a la Tatare, or in the Tartar fashion._

Clean your pike; gut and scale it; cut it into bits, and lay it in oil,
with salt, cayenne pepper, parsley, scallions, mushrooms, two shalots,
the whole shred very fine; grate bread over it and lay it upon the
gridiron, basting it, while broiling, with the rest of the oil. When it
is done of a good colour, serve it in a dry dish, with sauce _a la
remoulade_ [see Sauces] in a sauce-boat.

_Fresh Salmon, to dress._

Cut it in slices, steep it in a little sweet butter, salt and pepper,
and broil it, basting it with butter while doing. When done, serve over
it any of the fish sauces, as described (see the Sauces), or you may
serve it with court bouillon, which will do for all kinds of fish
whatever.

_Salmon, to dress _en caisses_, that is, in small paper cases._

Take two slices of fresh salmon, about the thickness of half a finger;
steep it an hour in sweet butter with mushrooms, a clove of garlic, and
a shalot, all shred fine, half a laurel-leaf, thyme, and basil, reduced
to a fine powder, salt, and whole pepper. Then make a neat paper box to
contain your salmon; rub the outside of it with butter, and put the
salmon with all its seasoning and covered with grated bread into it; do
it in an oven, or put the dish upon a stove, and, when the salmon is
done, brown it with a salamander. When you serve it, squeeze in the
juice of a large lemon. If you s