Baked Sturgeon
From The new practical housekeeping, 1890
Serves 5
Add a tablespoon of caper sauce and walnut catsup or anchovy sauce to the drawn butter.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 214. The excerpt below is the record exactly as published.
Baked Sturgeon. — A piece of sturgeon weighing five or six pounds is enougn for a handsome dish; skin and put in salted water and parboil for half an hour to remove superfluous oil ; pre- pare a dressing of bread-crumbs, fine bits of fat sgilt pork, sweet herbs and butter ; gash upper end of fish quite deeply and rub this forcemeat in well ; place in baking dish on trivet with a little hot water
Cook this with the app: pantry check, scaling, and the assistant.