Pike German Way Of Dressing Delicious!
Take a pike of moderate size; when well washed and cleansed, split it
down the back, close to the bone, in two flat pieces. Set it over the
fire in a stewpan with salt and water; half boil it. Take it out; scale
it; put it into the stewpan again, with a very little water, and some
mushrooms, truffles, and morels, an equal quantity, cut small; add a
bunch of sweet herbs. Let it stew very gently, closely covered, over a
very slow fire, or the fish will break; when it is almost done, take out
the herbs, put in a cupful of capers, chopped small, three anchovies
split and shred fine, a piece of butter rolled in flour, and a
table-spoonful of grated Parmesan cheese. Pour in a pint of white wine,
and cover the stewpan quite close. When the ingredients are mixed, and
the fish quite done, lay it in a warm dish, and pour the sauce over it.