off the fat, and put a little flour and boiling-
water into the pan. Pour this into a stewpan,
and add to it some sweet herbs and an onion,
and season with pepper and salt. Let the fish
stew till quite tender ; then strain the sauce, and
servo it pouied round the fish, adding first a
little lemon- juice.
Sturgeon, Roasted.— Take a piece of
sturgeon✪ Sturgeon Cutlets cut from the middle of a good-sized
fish. Cleanse thoroughly and skin it, season
with salt and pepper, and tie thin slices of
fat bacon round it. Take a piece of writing-
paper large enough to cover the fish entirely.
Butter it thickly, and spread over it sliced
carrots and onions with a small quantity of
powdered sweet herbs, and wrap the fish in it.
Tie two more sheets of buttered paper upon
it, bind securely Avith tape, and put the stur-
geon in a cradle-spit, or tie it to an ordinary
spit, and roast before a clear fire. When done
enough take it down, pour a little matelote
sauce over it, and send more to table in a
tureen. The sauce may be made as follows : —
Put half a pint of good brown sauce into a
saucepan Avitli eighteen fried button onions,
the same number of small mushrooms, and a
glassful of claret. Boil all gently together for
ten minutes. Add a pinch of pepper, a little
grated nutmeg, a .smaU lump of sugar, and a
few drops of essence of anchovy. When the
ingredients are thoroughly mi.xed, take the
sauce off the fire, stir into it until dissohed a
small lump of butter, and it ■v\nll be ready for
serving. Time to roast the fish, according to
age and size.
Sturgeon, Roasted (another way).— Split
the sturgeon; mnke a marinade with white
■\vine, with which baste the fish. Next take
some of the marinade and reduce it with four
large spoonfuls of good Spanish sauce. When
the sauce is of a good consistency, put in it
about half a pound of fre.sh butter kneaded
with a little flour, suit, cayenne pepper, the
juice of a lemon, and a spoonful of essence
of anchovies. If you have no Spanish sauce,
make a little thickening with flour and butter,
and moisten with the marinade, having added
to it a little glaze.
Sturgeon, Roasted Whole.— If it can
be procured, take a small sturgeon whole.
Remove the spilvcs, empty it, and cleanse, it
thoroughly ; then sonk it in salt and water for
ten or twelve hours. Put it in a cradle-spit,
and roast it before a clear fire; baste con-
stantly until it is half-dressed. Be very careful
that the surface of the fish is not burnt, or it
will be entirely spoiled. Cover with seasoned
bread-crumbs, and continue roasting, basting
it frequently, for half an hour. Serve with
crab or anchovy snuce. This is a good dish for
a dinner-party. Time to roast, about an hour.
Sturgeon, Sauce for.— If broiled or
fried, any piquant s;iuc«> or any of the sauces
which usually accompany salmon may be served
■with sturgeon. When stewed (which is the
most usual mode of dressing it), the liquor
in_ which it was simmered may be strained,
thickened, and either poured over it or served
in a tureen.
Sturgeon, Stewed.— Take two pounds of ✪ Sturgeon, Stewed
Page 1921 · 4 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
off the fat, and put a little flour and boilingwater into the pan. Pour this into a stewpan, and add to it some sweet herbs and an onion, and season with pepper and salt. Let the fish stew till quite tender ; then strain the sauce, and serve it poured round the fish, adding first a little lemon- juice.
Sturgeon, Roasted.— Take a piece of sturgeon cut from the middle of a good-sized fish. Cleanse thoroughly and skin it, season with salt and pepper, and tie thin slices of fat bacon round it. Take a piece of writingpaper large enough to cover the fish entirely. Butter it thickly, and spread over it sliced carrots and onions with a small quantity of powdered sweet herbs, and wrap the fish in it. Tie two more sheets of buttered paper upon it, bind securely with tape, and put the sturgeon in a cradle-spit, or tie it to an ordinary spit, and roast before a clear fire. When done enough take it down, pour a little matelote sauce over it, and send more to table in a tureen. The sauce may be made as follows : — Put half a pint of good brown sauce into a saucepan with eighteen fried button onions, the same number of small mushrooms, and a glassful of claret. Boil all gently together for ten minutes. Add a pinch of pepper, a little grated nutmeg, a small lump of sugar, and a few drops of essence of anchovy. When the ingredients are thoroughly mixed, take the sauce off the fire, stir into it until dissohed a small lump of butter, and it will be ready for servingg. Time to roast the fish, according to age and size.
Sturgeon, Roasted (another way).— Split the sturgeon; make a marinade with white ■wine, with which baste the fish. Next take some of the marinade and reduce it with four large spoonfuls of good Spanish sauce. When the sauce is of a good consistency, put in it about half a pound of fresh butter kneaded with a little flour, suit, cayenne pepper, the juice of a lemon, and a spoonful of essence of anchovies. If you have no Spanish sauce, make a little thickening with flour and butter, and moisten with the marinade, having added to it a little glaze.
Sturgeon, Roasted Whole.— If it can
be procured, take a small sturgeon whole. Remove the spines, empty it, and cleanse, it thoroughly ; then soak it in salt and water for ten or twelve hours. Put it in a cradle-spit, and roast it before a clear fire; baste constantly until it is half-dressed. Be very careful that the surface of the fish is not burnt, or it will be entirely spoiled. Cover with seasoned bread-crumbs, and continue roasting, basting it frequently, for half an hour. Serve with crab or anchovy snuce. This is a good dish for a dinner-party. Time to roast, about an hour.
Sturgeon, Sauce for.— If broiled or
fried, any piquant sauce or any of the sauces which usually accompany salmon may be served ■with sturgeon. When stewed (which is the most usual mode of dressing it), the liquor in which it was simmered may be strained, thickened, and either poured over it or served in a tureen.
Sturgeon, Stewed.— Take two pounds of
Records on this page
Sturgeon CutletsSturgeon, Fresh, GrilledSturgeon, RoastedSturgeon, Stewed