How to Cook Fish

by Myrtle Reed

FRIED PIKE—I

Prepare and clean the fish, and cut into pieces suitable for serving. Fry brown in butter, add to the butter a teaspoonful of anchovy essence, a bit of ginger root, a grating of nutmeg, salt and pepper to season, and enough Claret to cover. Simmer until tender, add the juice of an orange and a teaspoonful of butter. Serve with sauce poured over the fish.