Pickled Pike

Leave the pike in the pickling sauce for 24 hours, then serve garnished with fresh parsley and with plenty of oil and vinegar.

Scale and empty a pike, wash it thoroughly, bind its head up, put it in a fish kettle and cover with a fish stock, made with red wine; add two or three bay leaves and boil slowly till tender. Leave the pike in the sauce till the following day. When ready to serve drain the fish, put it on a folded napkin or ornamental dish-paper, garnish with fresh parsley and serve with oil and vinegar.

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