Cut a pike in several pieces, according to its size, after having
scaled, gutted, and washed, it. Lard all the upper part with bacon cut
small, and put it into a stewpan with a glass of red wine (or white wine
if for white sauce) some good broth, a bunch of sweet-herbs, and some
lean veal cut into dice. When it is stewed and the sauce strained off,
complete it in the manner of any other fricandeau; putting a good sauce
under it, either brown or white, as you chuse.