247. Skate au Beurre Noir.—Boil a piece of skate as directed in the last; when done, drain it well, put it upon a dish without a napkin, and proceed exactly as directed for mackerel au beurre noir.
Skate may also be served upon a napkin, with a boat of well-seasoned melted butter, to which you have added a spoonful of Harvey sauce and one of anchovy.
Pike.—This fish spawns in March and April, according to the season. When in perfection, their colors are very bright, being green, spotted with bright yellow, and the gills are a bright red; when out of season, the green changes to gray, and the yellow spots assume a pale hue. It may be called the shark of fresh water. Those caught in a river or running stream are far superior to those caught in ponds, which often get too fat, and taste muddy. A middling-sized one, weighing about five pounds, would be best; when fresh, the eyes must be very transparent, the scales bluish, and not dry upon the back, or it would not clean well. The dressing is generally the making of the fish, as regards the approbation bestowed upon it. To clean them, have a sharp-pointed knife, put the point carefully under the scales (without piercing the skin) at the tail of the fish, pass the knife gently up the back to the head, dividing the scales from the skin carefully; you may then take off the whole of the scales in one piece (should this process appear too difficult, they may be scraped off in the ordinary way, it will not look so white, but would eat equally as good); then make two incisions in the belly, a small one close to the bladder, and a larger one above; pull out the gills one at a time with a strong cloth, and if the interior does not come with them, take it out from the incisions, and wash the fish well; the cutting off the fins is quite a matter of taste: it is usually done.
248. Pike.—Clean as directed above, stuff the interior as directed for haddocks, only adding some fillets of anchovies and chopped lemon-peel with it; curl round and put in a baking-dish, spread a little butter all over, put in a moderate oven, when about half done egg over with a paste-brush, and sprinkle bread-crumbs upon it; a middling-sized pike will take about an hour, but that according to the size and the heat of the oven; when done, dress upon a dish without a napkin, and sauce round as directed for baked haddock above referred to.
249. Pike, Sauce Matelote.—Cook a pike exactly as in the last, dress it upon a dish without a napkin, and sauce with a matelote sauce over, made as directed for salmon sauce matelote.
This fish may also be served with caper sauce, as directed for the skate; the smaller ones are the best; the remains of a pike placed in the oven the next day, with a cover over it and a little more sauce added, is very nice.
250. Baked Carp.—Procure a good-sized carp, stuff it, then put it into a baking-dish, with two onions, one carrot, one turnip, one head of celery, and a good bouquet of parsley, thyme, and bay-leaf; moisten with two glasses of port wine, half a pint of water, salt, pepper, and oil, and put it into a moderate oven about two hours to bake; try if done with a knife, which is the case if the flesh leaves the bone easily, dress upon a dish without a napkin, then have ready the following sauce: mince a large Spanish onion with two common ones, and put them into a stewpan with three spoonfuls of salad-oil, sauté rather a yellow color, add two glasses of port wine and one spoonful of flour, mix all well together, add a pint of broth (reserved from some soup) or water, with half an ounce of glaze, or half a gill of brown gravy, or a few drops of coloring, boil it up, drain the stock the carp was cooked in from the vegetables, which also add to the sauce; boil well at the corner of the stove, skim, and when rather thick add a teaspoonful of Harvey sauce, one of essence of anchovies, twelve pickled mushrooms, and a little cayenne pepper, pour all the liquor drained from the fish out of your dish, sauce over, and serve.