A barbecue of shad, Spanish mack-
erel, or whitefish is made by splitting
the fish down the back, cutting out
the backbone, cleaning, and then
washing it. After this is done the
fish is laid, skin down, in a pan con-
taining two table-spoonfuls of butter,
and seasoned palatably with salt and
pepper✪ Spanish Mackerel, Barbecued ; the pan is then set before
the fire or in a hot oven, and the fish
Sprats, Smoked
FISH
Sturgeon a la Russe
frequently basted with the melted
butter until the flakes begin to break
apart ; the fish is then transferred to a
hot dish, without breaking, and kept
hot. A table-spoonful of dry flour
is stirred into the baking-pan, which
is to be set over the fire ; when the
flour is brown a pint of boiling water
is gradually added, with a palatable
seasoning of salt and pepper. After
this gravy boils it is to be poured
over the fish, and the dish is ready
to serve. See also Mackerel.
Sprats, Smoked. — Simply lay them
on a slightly greased pie-dish and set
them in the oven until heated. They
are very nice served with toast, and
are excellent appetizers.
Striped Bass is excellent as a
substantial dish when stuffed and
baked. Put a cupful of dry bread-
crumbs in a frying - pan over the
fire with two table-spoonfuls of drip-
pings, and stir them until they begin
to brown ; then add to them enough
boiling water to moisten them ; season
them highly with salt, pepper, and
any powdered sweet herb, or celery
salt, or a teaspoonful of finely chopped
onion, and use them to stuff the fish ;
sew the stuffing in the fish, place it in
a baking -pan with a few slices of
salt pork or two table-spoonfuls of
drippings under it, season it with
salt and pepper, dredge it with flour,
and put it in a hot oven. As the
fish browns, dredge it repeatedly with
flour, and baste it. When a fin can
easily be pulled out, or the flakes of
the fish begin to separate, it will be
done. A fish weighing 5 or 6 lbs. will
bake in about an hour in a moderate
oven. Serve with brown sauce. Blue-
fish, weakfish, sea-bass, etc., are cook-
ed in the same way.
Sturgeon a la Cardinal. — Take
about 2 lbs. of sturgeon. Cleanse
thoroughly. Bind it into shape firm-
ly with tape and lay in a saucepan,
and with it an onion stuck with four
cloves, a little piece of mace, a sliced
carrot, a bunch of sweet herbs, a
9
glassful of vinegar, and as much
water as will cover the fish. Let all
boil gently until the sturgeon is done.
Lay it on a dish, pour lobster sauce
over it, and serve. A few prawns and
green parsley may be used as a gar-
nish. The time required to boil stur-
geon will vanr according to the size
and age of the fish from which the
piece was taken — from three-quarters
of an hour to one hour.
Sturgeon Cutlets. — Cut the stur-
geon into slices a quarter of an inch
thick. Wash these, dry them in a
cloth, flour them, and dip them into
egg and seasoned bread-crumbs. Fry
in hot fat until they are nicely brown-
ed on both sides, drain them, and serve
with piquant or tomato sauce. Time
to fry, ten to fifteen minutes.
Sturgeon, Fresh, Grilled. — Cut the ✪ Sturgeon a la Russe
Page 147 · 6 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A barbecue of shad, Spanish mackerel, or whitefish is made by splitting the fish down the back, cutting out the backbone, cleaning, and then washing it. After this is done the fish is laid, skin down, in a pan containing two tablespoonfuls of butter, and seasoned palatably with salt and pepper ; the pan is then set before the fire or in a hot oven, and the fish
Sprats, Smoked
Sturgeon a la Russe
frequently basted with the melted butter until the flakes begin to break apart ; the fish is then transferred to a hot dish, without breaking, and kept hot. A tablespoonful of dry flour is stirred into the baking-pan, which is to be set over the fire ; when the flour is brown a pint of boiling water is gradually added, with a palatable seasoning of salt and pepper. After this gravy boils it is to be poured over the fish, and the dish is ready to serve. See also Mackerel.
Sprats, Smoked. — Simply lay them on a slightly greased pie-dish and set them in the oven until heated. They are very nice served with toast, and are excellent appetizers.
Striped Bass is excellent as a substantial dish when stuffed and baked. Put a cupful of dry breadcrumbs in a frying - pan over the fire with two tablespoonfuls of drippings, and stir them until they begin to brown ; then add to them enough boiling water to moisten them ; season them highly with salt, pepper, and any powdered sweet herb, or celery salt, or a teaspoonful of finely chopped onion, and use them to stuff the fish ; sew the stuffing in the fish, place it in a baking-pan with a few slices of salt pork or two tablespoonfulsof drippings under it, season it with salt and pepper, dredge it with flour, and put it in a hot oven. As the fish browns, dredge it repeatedly with flour, and baste it. When a fin can easily be pulled out, or the flakes of the fish begin to separate, it will be done. A fish weighing 5 or 6 lbs. will bake in about an hour in a moderate oven. Serve with brown sauce. Bluefish, weakfish, sea-bass, etc., are cooked in the same way.
Sturgeon a la Cardinal. — Take about 2 lbs. of sturgeon. Cleanse thoroughly. Bind it into shape firmly with tape and lay in a saucepan, and with it an onion stuck with four cloves, a little piece of mace, a sliced carrot, a bunch of sweet herbs, a
glassful of vinegar, and as much water as will cover the fish. Let all boil gently until the sturgeon is done. Lay it on a dish, pour lobster sauce over it, and serve. A few prawns and green parsley may be used as a garnish. The time required to boil sturgeon will vary according to the size and age of the fish from which the piece was taken — from three-quarters of an hour to one hour.
Sturgeon Cutlets. — Cut the sturgeon into slices a quarter of an inch thick. Wash these, dry them in a cloth, flour them, and dip them into egg and seasoned bread-crumbs. Fry in hot fat until they are nicely browned on both sides, drain them, and serve with piquant or tomato sauce. Time to fry, ten to fifteen minutes.
Sturgeon, Fresh, Grilled. — Cut the
Records on this page
Striped Bass, Stuffed and BakedSpanish Mackerel, BarbecuedSturgeon a la RusseSturgeon a la CardinalSturgeon CutletsSturgeon, Fresh, Grilled