fully to a hot dish, and strain the sauce over. If liked, the baking-dish may be rubbed over with a cut clove of garlic before putting in the fish.
Time.—About 40 minutes. Average Cost, 3d. to 6d, per lb. Seasonable from September to March.
578.—PIKE, STEWED. (Fr.—Brochet en compôte.)
Ingredients.—1 small pike, slices of bacon, 1 oz. of butter, ½ a pint of stock or water, 1 glass of sherry, salt and pepper.
Method.—Wash, clean and dry the pike, place it in a stewpan, in which the butter has been previously melted, and cover with slices of bacon. Put on a close-fitting lid, let the fish cook in the steam for 15 minutes, then add the stock and wine, and season to taste. Simmer very gently for about ½ an hour, then serve on a hot dish with the gravy strained round.
Time.—To stew, about ½ an hour. Average Cost, 3d. to 6d. per lb. Seasonable from September to March.
579.—PILCHARDS.
Pilchards are rarely found on the British shores, except at St. Ives, Mount's Bay, Mevagissy, and one or two other places on the coast of Cornwall and Devon. The pilchard may be distinguished from the herring by the fin, which is exactly in the middle of the back, while in the herring it is nearer to the tail. The taste of the pilchard is similar to that of the herring, but it is more oily. Pilchards quickly lose their freshness, and therefore are not often sent uncured to any great distance from the places where they are caught. In a cured condition they are largely exported. Pilchards may be dressed according to the directions given for cooking herrings.
580.—PLAICE, BAKED. (Fr.—Plie Farcie.)
Ingredients.—1 medium-sized plaice, 2 tablespoonfuls of white breadcrumbs, 1 tablespoonful of finely-chopped suet, 1 dessertspoonful of finely-chopped parsley, ¼ of a teaspoonful of mixed herbs, a pinch of nutmeg, salt and pepper, 1 egg, pale browned breadcrumbs, a little fat or butter, milk.
Method.—Mix the white breadcrumbs, suet, parsley, herbs and nutmeg together, season well with salt and pepper, add ½ the egg, and enough milk to thoroughly moisten the whole. Make an incision down the centre of the fish as for filleting, raise the flesh each side as far as possible, and fill with the forcemeat. Instead of drawing the sides of the fish close together, fill up the gap with forcemeat, and, with a knife, flatten the surface to the level of the fish. Brush over with the remaining half of the egg, cover lightly with the pale browned breadcrumbs, place a few small pieces of butter on the top, and bake from 20 to 30 minutes in a moderate oven. Serve with a suitable sauce.
