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Pike with Pudding in the Belly
In his diary (1752-1802) Parson Woodforde recounts, with a gastronome's delight, the details of many a meal. These peeks into the past give a wonderful feeling of what life must have been like for the Austen family, social as well as historical contemporaries of the parson.
The following entry from June 4, 1777, describes one such meal:
How to roast a Pike with a Pudding in the Belly Take a large pike, scale and clean it, draw it at the gills. To make a pudding for the Pike, take a large handful of breadcrumbs, as much beef -suet shred fine, two eggs, a little pepper and salt, a little grated nutmeg, a little parsley, sweet marjoram and lemon peel shred fine; so mix it altogether, put it into the belly of your pike, skewer it all around, place it in an earthen dish with a lump of butter over it, a little salt and flour, so set it in the oven. An hour will roast it.
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