PIKE, Boiled.
Ingredients.—¼ lb. of salt to each gallon of water; a little vinegar. Mode.—Scale and clean the pike, and fasten the tail in its mouth by means of a skewer. Lay it in cold water, and when it boils, throw in the salt and vinegar. The time for boiling depends, of course, on the size of the fish; but a middling-sized pike will take about ½ an hour. Serve with Dutch or anchovy sauce, and plain melted butter. Time.—According to size, ½ to 1 hour. Average cost.—Seldom bought. Seasonable from September to March.