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Pike Au Souvenir

(Fish.) - (The Lady's Own Cookery Book)

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.

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