How To Cook Sturgeon

Description

This section is from the book "The Illustrated London Cookery Book", by Frederick Bishop. See also: How to Cook Everything.

How To Cook Sturgeon

617. Sturgeon Boiled

Soak the fish in salt and water four hours, remove it and bathe with pyroligneous acid diluted with water, let it drain an hour, then put it. into boiling water, let it be well covered, add three onions,'a faggot of sweet herbs, and a small quantity of bay-salt. When it is boiled so tender that the bones will separate readily remove it from the fire, take away bones and skin, cut it into slices, dredge it with flour, brown it before the fire, and serve with a gravy, the same as given above for roasting.

618. Sturgeon Broiled

Cut a fine piece of the fish, and skinning it divide it into slices. Beat up three eggs, and dip each of the slices into them, powder fine,bread crumbs mixed with finely chopped parsley, pepper and salt over them; fold them in paper, and broil them, being careful that the fire is clear. Send them to table with essence of anchovies, and soy, accompanied by cold butter.

619. Before You Bake Sturgeon

Let it lie several hours in salt and water, then boil it until the bone3 can be removed; pour vinegar over your fish and in the water and salt. When done take it out to cool, then egg and bread crumb it, then sprinkle clarified butter over it, place it in a moderate hot oven to brown, make a very thick sauce from your kidneys and good stock, with a table-spoonful of essence of anchovies, season it with cayenne pepper, salt, dust of sugar, juice of lemon, and a glass of wine.

620. Fillets Of Sturgeon

Either for a corner dish in a large dinner, or a top remove. Cut your fish in rather thick slices, saute them as for fillets of soles a little, place them in a stewpan regularly round, with an onion and a faggot of sweet herbs, three small onions, a blade or two of mace, a few cloves, and some whole pepper, put the liquor from your saute-pan into them, with three or four whole anchovies, a glass of white wine and some good second stock, stew it gently until tender, carefully take out the cutlets, thicken the sauce, if you want them white add a gill of cream; season with the juice of a lemon, cayenne pepper, and salt, and a dust of sugar. Dish them as cutlets, and pour the sauce over them.

621. Sturgeon Roasted

Cut into slices as above, but do not remove the skin, split the pieces on a cork-spit, roast tenderly basting frequently with butter. Make a brown gravy, flavour it with essence of anchovies; squeeze in a quarter of a lemon and add a glass of sherry, serve up with the fish.