Harper's cook book encyclopædia

sturgeon into slices an inch thick. Dry these and dip them into egg and seasoned bread-crumbs, and fasten them in papers saturated with butter, or simply brush them over with salad oil and sprinkle salt and pepper upon them. Broil them over a clear fire until they are sufficiently cooked on both sides. Serve with melted butter, oyster, or anchovy sauce, or with piquant sauce to which a few drops of essence of anchovy and a small piece of butter have been added. Time to grill, about fifteen minutes, the time varying with the size and age of the fish. Sturgeon, Fried. — Cut the fish into slices and fry in the usual manner ; then pour 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 serve it poured round the fish, adding first a little lemon-juice. Sturgeon a la Russe. — Take a piece of sturgeon weighing about 2 lbs. Cleanse thoroughly and lay it in salt Sturgeon, Sauce for Turbot, Boiled and water for ten or twelve hours . An 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 two onions, a bunch of sweet herbs, and I oz. of bay-salt. Let it boil gently till done enough, take it up, flour it well, put it in a hot oven, 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 glassful of white wine, a button onion, 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 - spoonfuls of thick cream into it, and serve. 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, the liquor in which it was simmered may be strained, thickened, and either poured over it or served in a tureen. Sturgeon, Stewed. — Take 2 lbs. of sturgeon cut into slices an inch thick. Soak these in strong vinegar for five minutes, drain them, dry them in a cloth, dip them in flour, and fry them in hot fat till they are lightly browned on both sides. Take as much good, nicely flavored 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 around them, and serve. Time to fry the slices, ten minutes ; time to simmer them, one hour. Trout, Broiled. — Clean a trout weighing 3 or 4 lbs. Rub a double broiler with a piece of suet, lay the fish on it with the flesh side down, turn over a moderate fire until brown on both sides, being careful not to burn. When done, take up carefully so as not to break. Sprinkle with salt and pepper, spread with butter, stand in the oven for one minute, take out, and serve with maitre d'hbtel sauce.