.sturgeon cut into slices an inch thick. Soak these in strong vinegar for five minutes, drain them, dry them in a cloth, di^) them in flour, and fry them in hot fat till they are lightly browned on both sides. Take as much good nicely-flavoured veal stock as will barely cover the fish, throw into it a large glassful of madeira, cover the saucepan closely, and simmer the fish gently for an hour. Put the slices on a dish, throw a spoonful of capers upon them, pour the sauce round them, and serve. Time to fry the slices, ten minutes ; to simmer them, one hour. Sturgeon, Stewed (another way). — Dip the slices of fish in vinegar, then dry them, dredge them with flour✪ Sturgeon, Stewed, and broil or frj^ them. Next laj' them in a stewpan with some good broth, and let them stew gently till quite ten- der ; thicken with butter or cream, half a glass- ful of wine, and a spoonful of soy, ketchup, or Harvey's Sauce ; throw capers over the top, and serve up garnished with slices of lemon. Sturgeon Stewed and Garnished with Sole. — Take a piece of sturgeon cut from the middle of a good-sized fish. Clean and scale it, and soak it in salt and water for ten or twelve houi-s. Drain, and cover it with thin slices of fat bacon. Put it into the fish-kettle, and almost cover it with nicely- flavom-ed stock. Add a glassful of claret, and simmer it gently until done enough. FiUet five or six soles. Spread a thin layer of fish forcemeat on the skinned side of each fillet, roll it, tie twine round it, and put the fillets side by side in a buttered baking-dish. Pour round them as much stock as will almost cover them, and bake them in a moderate oven. AVhen the sturgeon is done enough, drain it, place it on a hot dish, put the rolled fillets of sole round it, and pour over them a small portion of the liquor, strained and thickened, in which the fish was boiled. A small stewed mushroom may be placed on each roll. If 2:)referred, the soles may be omitted altogether, and the sturgeon, being cooked as above, may be served on a hot dish, and simply garnished with parsley and cut lemon. Caper sauce and plainly -boiled potatoes may then be served as accompaniments. Sturgeon, Stuffed and Roasted.— Take the tail end of a moderate-.sized sturgeon ; cleanse thoroughly, then bone and skin it. Fill it with good veal forcemeat, roll it in buttered paper, and bind it securely with tape. Place it in a cradle-spit, put it down before a clear fire, and baste liberally whilst it is roasting. When it is done enough, serve on a hot dish with plain melted butter, brown gra\y, or a sauce prepared as follows : — Put into a small saucepan a glassful of sherry, a table-spoonful of strained lemon-juice, and a few drops of essence of anchovy✪ Sturgeon, Stuffed and Roasted. Let the sauce boil uj) ; then serve. Time to roast, about an hour. Sturgeon, Various ways of Cook- ing.— "Sturgeon, /rc«/;," says Dr. Kitchiner, " is esteemed a good fish by many ; but, I believe, only because it does not come plenti- ful enough to be common, and to the eater of fish it makes a change. A piece stewed, with SUE (S37) SUE some good gravy, is the Lest way of dressing ; or cut in slices and fried, as you would a veal cutlet, it eats very well. Sturgeon pickled makes a handsome winter dish for a second course." Suedoise of Apples, or Apple Hedgehog {■'<cc Apple Hedgehog).

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

.sturgeon cut into slices an inch thick. Soak these in strong vinegar for five minutes, drain them, dry them in a cloth, di^) them in flour, and fry them in hot fat till they are lightly browned on both sides. Take as much good nicely-flavoured veal stock as will barely cover the fish, throw into it a large glassful of madeira, cover the saucepan closely, and simmer the fish gently for an hour. Put the slices on a dish, throw a spoonful of capers upon them, pour the sauce round them, and serve. Time to fry the slices, ten minutes ; to simmer them, one hour. Sturgeon, Stewed (another way). — Dip the slices of fish in vinegar, then dry them, dredge them with flour, and broil or frj^ them. Next laj' them in a stewpan with some good broth, and let them stew gently till quite ten- der ; thicken with butter or cream, half a glass- ful of wine, and a spoonful of soy, ketchup, or Harvey's Sauce ; throw capers over the top, and serve up garnished with slices of lemon. Sturgeon Stewed and Garnished with Sole. — Take a piece of sturgeon cut from the middle of a good-sized fish. Clean and scale it, and soak it in salt and water for ten or twelve houi-s. Drain, and cover it with thin slices of fat bacon. Put it into the fish-kettle, and almost cover it with nicely- flavom-ed stock. Add a glassful of claret, and simmer it gently until done enough. FiUet five or six soles. Spread a thin layer of fish forcemeat on the skinned side of each fillet, roll it, tie twine round it, and put the fillets side by side in a buttered baking-dish. Pour round them as much stock as will almost cover them, and bake them in a moderate oven. AVhen the sturgeon is done enough, drain it, place it on a hot dish, put the rolled fillets of sole round it, and pour over them a small portion of the liquor, strained and thickened, in which the fish was boiled. A small stewed mushroom may be placed on each roll. If 2:)referred, the soles may be omitted altogether, and the sturgeon, being cooked as above, may be served on a hot dish, and simply garnished with parsley and cut lemon. Caper sauce and plainly -boiled potatoes may then be served as accompaniments. Sturgeon, Stuffed and Roasted.— Take the tail end of a moderate-.sized sturgeon ; cleanse thoroughly, then bone and skin it. Fill it with good veal forcemeat, roll it in buttered paper, and bind it securely with tape. Place it in a cradle-spit, put it down before a clear fire, and baste liberally whilst it is roasting. When it is done enough, serve on a hot dish with plain melted butter, brown gra\y, or a sauce prepared as follows : — Put into a small saucepan a glassful of sherry, a table-spoonful of strained lemon-juice, and a few drops of essence of anchovy. Let the sauce boil uj) ; then serve. Time to roast, about an hour. Sturgeon, Various ways of Cook- ing.— "Sturgeon, /rc«/;," says Dr. Kitchiner, " is esteemed a good fish by many ; but, I believe, only because it does not come plenti- ful enough to be common, and to the eater of fish it makes a change. A piece stewed, with SUE (S37) SUE some good gravy, is the Lest way of dressing ; or cut in slices and fried, as you would a veal cutlet, it eats very well. Sturgeon pickled makes a handsome winter dish for a second course." Suedoise of Apples, or Apple Hedgehog {■'<cc Apple Hedgehog).

Cassell's dictionary of cookery