STEWED STURGEON--I
Marinate slices of sturgeon in vinegar for ten minutes. Drain,
dry, dredge with flour, and fry brown in hot fat. Add enough veal
stock to cover the fish, and a wineglassful of Madeira; cover and
simmer for an hour. Add a tablespoonful of capers and serve.
STEWED STURGEON--II
Cut sturgeon steaks into small pieces and
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parboil for fifteen minutes. Drain, season with salt and pepper,
and cook slowly in butter until done. Add one cupful of milk, bring
to the boil, and add one tablespoonful of flour rubbed smooth in
a little cold water. Cook until thick, stirring constantly, and
serve.
STURGEON STEAK--I
Put a large sturgeon steak into a buttered baking-pan with salt,
pepper, sliced onion, a bunch of parsley, and some sweet herbs.
Add Claret and white stock to cover. Cover with a buttered paper
and cook slowly until done. Drain and serve with any preferred
sauce.
STURGEON STEAK--II
Cover a sturgeon steak with boiling water, let stand for five minutes,
and drain. Marinate for five hours in melted butter, lemon-juice,
and vinegar, seasoning with salt and pepper. Drain, dip in egg
and crumbs, and fry in deep fat. Beat the yolks of two eggs, add
a teaspoonful of made mustard and the marinade drained from the
fish.
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