Boiled Pike, Dubois

Select a gold-coated pike weighing six or seven pounds, scale and draw it, truss
the head and wash it well. Make incisions across the back as deep as the spine bone,
place the fish on its belly in the fishkettle, cover with white wine and water mixed in
equal quantities, add a few minced vegetables, a bunch of sweet herbs and parsley,
four or five peppercorns and a little salt, bring to a boil and simmer over a slow fire
for an hour. Prepare a good sauce with one pint of fish sauce strained and cooled,
thicken it with flour and butter kneaded together, add two tablespoonfuls of soy and five
tablespoonfuls of butter broken into small pieces. Drain the fish, place it on a folded
napkin on a hot dish, or an ornamental dish-paper, garnish with nice little sprigs of
fresh parsley and serve with the sauce in a sauceboat.