Fried Pike

Accent fried pike with anchovies, ginger and claret, then serve garnished with orange slices.

Select small pike, draw and wash them; put a lump of butter in a stewpan and when blue smoke arises put in the fish, seeing that they are perfectly dry, and fry till nicely browned and crisp. Afterward drain the butter off them and put in with them two or three anchovies, a slice of ginger, a little grated nutmeg, salt to taste, and a sufficient quantity of claret to cover them. Boil the fish until tender, when the liquor should be reduced to half its original quantity; then add the juice of an orange and a small lump of butter. Lay the fish on a hot dish, pour the sauce over, garnish with slices of oranges, and serve.