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Sauerkraut with Pike

4 servings

Ingredients

• sauerkraut (as needed)
• 1 pcs pike
• butter (a little)
• spice (a little)
• salt (a little)
• water (a little)
• cream (a little)
• zwieback (a little)

Instructions

1. Prepare the sauerkraut very well and richly according to the previous instructions.
2. Scale, gut, and rinse the pike, cut off the head, and tuck the liver into its mouth.
3. Cook the pike with a little butter, coarsely crushed spices, salt, and enough boiling water to cover it.
4. When the head is half cooked, place it on a serving dish, cook the rest until tender, and remove the bones.
5. Arrange the sauerkraut in layers with the pike meat slightly raised in a bowl, pour a few spoons of good cream over it, and sprinkle with crushed zwieback; place the pike's head with the liver in its mouth in the center, and bake the dish in the oven for about ½ hour.
6. To keep the head intact, place a piece of buttered paper over it during baking.

Modernized from a treasured 19th-century German cookbook.