Pickled Pike

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.