(Recipe #32, pages 132 – 133)
Scale, gut, and wash the pickerel, cut them in large pieces, and cook them in boiling water, with onions, bay leaves, whole spices, a knob of butter, and some vinegar. When serving, sprinkle grated horseradish over them and then pour brown butter over them, as hot as possible, to make them curly. To extend the liquid, a little of the water the fish were boiled in may be added, but do not stint on the butter.
Translated by David Green.