Forcemeats), 1 egg, bread crumbs, 1/4 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 _à la génévese_ may be stewed in the same manner as salmon
_à 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.