the good fortune to capture it arc bound to
send their prize to the reigning sovereign, as
the sturgeon is regarded as a royal fish. The
flesh of the sturgeon is agreeable and whole-
some, and looks something like veal. It was
so highly esteemed in ancient days that it was
crowned before being brought to table, and a
band of music marched before it. Its roe is
converted into caviare, a favourite Eussian
delicacy, and from its air-bladder fine isinglass
is prepared. It is occasionally to be met with
in the London market, and generally fetches a
good price; indeed, it is so rare, and costs so
much., that when it is obtained it is generally
di-essed regardless of expense. The sterlet,
though the smallest, is the most highly-prized
species of sturgeon. Its flesh is delicious, and
its caviare is reserved exclusively for the Rus-
sian court. Price, when for sale, froiji 7s. 6d.
per pound.
Sturgeon (a la Cardinal).— Take about
two pounds of sturgeon. Cleanse thoroughly,
and skin it. Bind it into shape firmly with.
tajDe, and lay in a saucepan, and with it an
onion stuck with four cloves, a little piece of
mace, a sliced carrot, a bunch of sweet herbs, a
glass of vinegar, and as much water as will
cover the fish✪ Sturgeon a la Cardinal. Let all boil gently until the
sturgeon is done. Lay it on a dish, pour lobster
sauce over it, and serve. A few prawns and
green parsley may be used as a garnish. The
time required to boil sturgeon will vary accord-
ing to the size and age of the fish from which
the piece was taken — from tlu-ee-quarters of an
hour to one hour. Probable cost, from Is. 6d.
per pound. Sufficient for five or six persons.
Sturgeon (a la Provent^ale). — Take a slice
of sturgeon cut from the middle of the fish,
lard it all over with thin strips of ham, or even
of eel, and brown it by putting it in a stew-
pan with a large slice of butter, a spoonful of
powdered sweet herbs, half a clove of garlic,
and a httle pepper and salt. Lay two or three
bay-leaves on the top of the fish, and pom-
a little stock round✪ Sturgeon a la Provencale. Cover the saucepan
closely, and lot the contents simmer over a
gentle fire till they are done enough. Serve
the fish on a hot dish, and send its own gravy,
melted butter, brown sauce, anchovy sauce,
or anj^ similar sauce, to table with it. Time,
ic;cording to the age and size of the fish.
Sturgeon (a la Russe). — Take a piece of
sturgeon weighing about two pounds. Cleanse
thoroughly, scale it, remove the spikes, and
1 ly it in salt and water for ten or twelve hours.
Vn hour before it is wanted rub it well with
■vinegar, and let it lie with a little vinegar
poured round it. Put it into a fish-kettle with
as much boiling water as will cover it, and add
tA'o onions, a bunch of sweet herbs, and an
ounce of bay-salt. Let it boil gently till done
( Qough, take it up, flour it well, put it before a
brisk fire, and baste it with butter till it is
well browned. Put it on a dish, and pour over it,
or serve separately in a tureen, a sauce prepared
as follows :— Bone and skin two anchovies, and
put them into a saucepan with a glass of white
wine, a button omon, an inch of lemon-rind,
and a cupful of stock. Boil all gently together
for a minute or two. Strain the sauce, thicken
it with flour and butter, stir two table-spoon-
fuls of thick cre✪ Sturgeon (a la Russe)am into it, and serve.
Page 1918 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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the good fortune to capture it arc bound to
send their prize to the reigning sovereign, as
the sturgeon is regarded as a royal fish. The
flesh of the sturgeon is agreeable and whole-
some, and looks something like veal. It was
so highly esteemed in ancient days that it was
crowned before being brought to table, and a
band of music marched before it. Its roe is
converted into caviare, a favourite Eussian
delicacy, and from its air-bladder fine isinglass
is prepared. It is occasionally to be met with
in the London market, and generally fetches a
good price; indeed, it is so rare, and costs so
much., that when it is obtained it is generally
di-essed regardless of expense. The sterlet,
though the smallest, is the most highly-prized
species of sturgeon. Its flesh is delicious, and
its caviare is reserved exclusively for the Rus-
sian court. Price, when for sale, froiji 7s. 6d.
per pound.
Sturgeon (a la Cardinal).— Take about
two pounds of sturgeon. Cleanse thoroughly,
and skin it. Bind it into shape firmly with.
tajDe, and lay in a saucepan, and with it an
onion stuck with four cloves, a little piece of
mace, a sliced carrot, a bunch of sweet herbs, a
glass of vinegar, and as much water as will
cover the fish. Let all boil gently until the
sturgeon is done. Lay it on a dish, pour lobster
sauce over it, and serve. A few prawns and
green parsley may be used as a garnish. The
time required to boil sturgeon will vary accord-
ing to the size and age of the fish from which
the piece was taken — from tlu-ee-quarters of an
hour to one hour. Probable cost, from Is. 6d.
per pound. Sufficient for five or six persons.
Sturgeon (a la Provent^ale). — Take a slice
of sturgeon cut from the middle of the fish,
lard it all over with thin strips of ham, or even
of eel, and brown it by putting it in a stew-
pan with a large slice of butter, a spoonful of
powdered sweet herbs, half a clove of garlic,
and a httle pepper and salt. Lay two or three
bay-leaves on the top of the fish, and pom-
a little stock round. Cover the saucepan
closely, and lot the contents simmer over a
gentle fire till they are done enough. Serve
the fish on a hot dish, and send its own gravy,
melted butter, brown sauce, anchovy sauce,
or anj^ similar sauce, to table with it. Time,
ic;cording to the age and size of the fish.
Sturgeon (a la Russe). — Take a piece of
sturgeon weighing about two pounds. Cleanse
thoroughly, scale it, remove the spikes, and
1 ly it in salt and water for ten or twelve hours.
Vn hour before it is wanted rub it well with
■vinegar, and let it lie with a little vinegar
poured round it. Put it into a fish-kettle with
as much boiling water as will cover it, and add
tA'o onions, a bunch of sweet herbs, and an
ounce of bay-salt. Let it boil gently till done
( Qough, take it up, flour it well, put it before a
brisk fire, and baste it with butter till it is
well browned. Put it on a dish, and pour over it,
or serve separately in a tureen, a sauce prepared
as follows :— Bone and skin two anchovies, and
put them into a saucepan with a glass of white
wine, a button omon, an inch of lemon-rind,
and a cupful of stock. Boil all gently together
for a minute or two. Strain the sauce, thicken
it with flour and butter, stir two table-spoon-
fuls of thick cream into it, and serve.