Cook over hot water until thick, pour over the fish, and
serve.
[Page 409]
GRILLED STURGEON
Cut the sturgeon into slices an inch thick. Dip in flour, then
into egg and crumbs, and broil, basting with oil as needed. Season
with salt and pepper and serve with any preferred sauce.
PANNED STURGEON
Cut two pounds of sturgeon into squares, parboil, drain, and cool.
Cook together one tablespoonful each of butter and flour, add two
cupfuls of milk, and some of the liquid drained from the fish. Cook
until thick, stirring constantly. Season with salt and pepper,
pour over the fish and serve.
PICKLED STURGEON
Skin a six-pound cut of sturgeon and soak in cold water for half an
hour. Drain, cover with boiling water, parboil for fifteen minutes,
drain, and cool. Bring to the boil three pints of vinegar to which
has been added a sliced onion, two bay-leaves, a dozen cloves,
three blades of mace, a tablespoonful of mustard seed, a dozen
pepper-corns, a small red pepper, and two tablespoonfuls of sugar.
Boil for fifteen minutes, pour over the sturgeon, and let stand
covered for two or three days before using.
[Page 410]
ROASTED STURGEON
Clean and skin a six-pound cut of sturgeon, season with salt and
pepper, and wrap in a large sheet of buttered paper with carrots
and onions sliced, two bay-leaves, sprigs of chive and parsley,
the juice of a lemon, and a tablespoonful of olive-oil.
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