Pike A La Tatare Or In The Tartar Fashion
Clean your pike; gut and scale it; cut it into bits, and lay it in oil,
with salt, cayenne pepper, parsley, scallions, mushrooms, two shalots,
the whole shred very fine; grate bread over it and lay it upon the
gridiron, basting it, while broiling, with the rest of the oil. When it
is done of a good colour, serve it in a dry dish, with sauce a la
remoulade [see Sauces] in a sauce-boat.