Recipes > Sauces & Spreads > Sauce for a Pike

Sauce for a Pike


Take a little of the liquor that comes from the pike when you take it out of the oven, put to it two or three anchovies, a little lemon-peel shred, a spoonful or two of white wine, or a little juice of lemon, which you please, put to it some butter and flour, make your sauce about the thickness of cream, put it into a bason or silver-boat, and set in your dish with your pike, you may lay round your pike any sort of fried fish, or broiled, if you have it; you may have the same sauce for a broiled pike, only add a little good gravy, a few shred capers, a little parsley, and a spoonful or two of oyster and cockle pickle if you have it.


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English Housewifry (1764).

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