Procure a prime cat of sturgeon ; remove the skin with
a thin-bladed knife, by inserting the point between the flesh
and skin close to the bade fin, and drawing it to and
fro 80 as to sever the skin from the flesh on both sides.
When this is completed replace the skin over the sturgeon,
and fasten on with a string, in order to preserve the
colour of the fish. Put the fish on the drainer in the fish-
kettle, with sufficient " Court Bouillon " to cover it welL
Cover the fish-kettle and let it bofl gently for two hours
and a half; after which, draw the fish away from the
fire, take it out and place on a dish in a hot closet,
well covered with a folded clean doth. Meantime take a
pint of ** Court Bouillon " out of the kettle in which the
fish has just been cooked ; strain into a small stewpan ;
add half a pint of port wine, and reduce the whole to
a half-glaze; after which, mix with it a gill of Espagnole
or any other brown sauce, a dozen button mushrooms, an
ounce of anchovy butter✪ Sturgeon a la Venitiennel, a little cayenne and grated nut-
meg, and the juice of a lemon. Stir the lot well on the
fire, and let it boil three minutes ; then bring the fish out,
remove the cloth, string, and skin, pour the sauce over the
sturgeon, and serve.
414. STURGEON, LARDED AND ROASTED.
Remove the skin of a piece of sturgeon in the same
manner as in No. 413, sprinkle the fish with salt and
pepper, and if time will allow, lard with small strips of
bacon on each side, or simply tie some thin slices of bacon
on it; then butter a sheet of stiff kitchen paper large
enough to enclose the sturgeon, put some sliced onions and
PRACTICAL HOUSEHOLD COOKERY. 193
carrots on the paper, as well as a few sprigs each of thyme
and parsley, two bay-leaves and a laurel-leaf✪ Sturgeon, Larded and Roasted, place the fish
on these and wrap it well in the paper, tie two more sheets
of buttered paper around it, fix it on the spit to be roasted
before an even fire, or in a baking-sheet to be baked in
the oven, which will, in either case, take about one hour
and a half or two hours, according to the size of the fish.
When the sturgeon is cooked, untie the strings and
remove the paper, dish up and glaze it, then serve with
Oyster, Lobster, or Indian sauce apart.
415. STURGEON AU GRATIN.
This method of dressing sturgeon should only be resorted
to (as in the foregoing gratins) when it happens that a
sufficient remnant is left from the previous day's meal.
Cut the sturgeon into small scollops ; put into a sautd-
pan enough Allemande sauce to moisten the quantity of
IJsh left; add some fine herbs, lemon-juice, a little grated
nutmeg, and half an ounce of anchovy butter; mix these
ingredients well together on the fire; add the scollops
of sturgeon, and when nicely hot, dish them up in a
gratin dish, pour the sauce over, cover the whole with
bread-crumbs and a handful of grated cheese✪ Sturgeon au Gratin, place the
dish in the oven to gratinate, and when nicely browned,
serva
Sturgeon, in addition to the preceding modes of prepa-
ration, can also be di'essed similarly to salmon, in all its
varieties.
416. SKATE WITH BLACK BUTTER.
There are many varieties of skate, but amongst these the
blue or grey skate are considered the best for the table, and
when properly dressed are not unworthy of the epicure's
notice. This fish is generally bought ready dressed and
N
194 PRACTICAL HOUSEHOLD COOKERY.
cleaned, but in case this should not be done, the following
is the proper method of doing it : — -
Page 82 · 4 recipe records on this page
Presented as published in 1891. 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
Procure a prime cat of sturgeon ; remove the skin with a thin-bladed knife, by inserting the point between the flesh and skin close to the bade fin, and drawing it to and fro 80 as to sever the skin from the flesh on both sides. When this is completed replace the skin over the sturgeon, and fasten on with a string, in order to preserve the colour of the fish. Put the fish on the drainer in the fishkettle, with sufficient " Court Bouillon " to cover it welL Cover the fish-kettle and let it boil gently for two hours and a half; after which, draw the fish away from the fire, take it out and place on a dish in a hot closet, well covered with a folded clean doth. Meantime take a pint of ** Court Bouillon " out of the kettle in which the fish has just been cooked ; strain into a small stewpan ; add half a pint of port wine, and reduce the whole to a half-glaze; after which, mix with it a gill of Espagnole or any other brown sauce, a dozen button mushrooms, an ounce of anchovy butter, a little cayenne and grated nutmeg, and the juice of a lemon. Stir the lot well on the fire, and let it boil three minutes ; then bring the fish out, remove the cloth, string, and skin, pour the sauce over the sturgeon, and serve.
414. STURGEON, LARDED AND ROASTED.
Remove the skin of a piece of sturgeon in the same manner as in No. 413, sprinkle the fish with salt and pepper, and if time will allow, lard with small strips of bacon on each side, or simply tie some thin slices of bacon on it; then butter a sheet of stiff kitchen paper large enough to enclose the sturgeon, put some sliced onions and
carrots on the paper, as well as a few sprigs each of thyme and parsley, two bay-leaves and a laurel-leaf, place the fish on these and wrap it well in the paper, tie two more sheets of buttered paper around it, fix it on the spit to be roasted before an even fire, or in a baking-sheet to be baked in the oven, which will, in either case, take about one hour and a half or two hours, according to the size of the fish.
When the sturgeon is cooked, untie the strings and remove the paper, dish up and glaze it, then serve with Oyster, Lobster, or Indian sauce apart.
415. STURGEON AU GRATIN.
This method of dressing sturgeon should only be resorted to (as in the foregoing gratins) when it happens that a sufficient remnant is left from the previous day's meal.
Cut the sturgeon into small scollops ; put into a sauté-pan enough Allemande sauce to moisten the quantity of IJsh left; add some fine herbs, lemon-juice, a little grated nutmeg, and half an ounce of anchovy butter; mix these ingredients well together on the fire; add the scollops of sturgeon, and when nicely hot, dish them up in a gratin dish, pour the sauce over, cover the whole with bread-crumbs and a handful of grated cheese, place the dish in the oven to gratinate, and when nicely browned, serva
Sturgeon, in addition to the preceding modes of preparation, can also be dressed similarly to salmon, in all its varieties.
416. SKATE WITH BLACK BUTTER.
There are many varieties of skate, but amongst these the blue or grey skate are considered the best for the table, and when properly dressed are not unworthy of the epicure's notice. This fish is generally bought ready dressed and
N
cleaned, but in case this should not be done, the following is the proper method of doing it : — -
Records on this page
Sturgeon a la VenitiennelSturgeon a l'AnglaiseSturgeon, Larded and RoastedSturgeon au Gratin