Add enough boiling water to keep from burning, and bake until done,
basting often.
BAKED STURGEON--IV
Skin a six-pound cut of sturgeon, soak in salted water for an hour,
drain, and parboil in fresh water. Make a stuffing of bread-crumbs,
chopped salt pork, sweet herbs, and enough melted butter to make
a smooth paste. Score the upper-side of the fish deeply and fill
the gashes with the stuffing. Put in a buttered baking-pan with
enough water to keep from burning, and bake for an hour, basting
as required. Serve with Drawn-Butter Sauce, seasoned with capers
and catsup.
BAKED STURGEON--V
Cover a buttered baking-pan with thin slices of salt pork. Sprinkle
with chopped carrot, turnip, and onion, and lay a thick cut of
sturgeon upon it. Season the fish with salt, pepper, and lemon-juice,
and cover with thin slices of pork. Cook for ten minutes,
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then add one cupful of boiling water, and cook slowly, basting
as required. Dredge with seasoned flour after each basting, and
add more boiling water if necessary. After the fish has cooked
for an hour, remove the pork, and drop it into the pan. Pour a
wineglassful of Sherry over the fish, spread with butter, and dredge
thickly with flour. Bake until the fish is a rich brown color.
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