Baked Sturgeon

Ingredients

• four pounds of sturgeon
• one quarter of a pound of pork
• one table-spoonful of chopped carrot
• one table-spoonful of chopped turnip
• one table-spoonful of chopped onion
• two table-spoonfuls of butter
• two of lemon juice
• two of sherry
• one table-spoonful of salt
• half a teaspoonful of white pepper
• flour for basting

Method

1. 1

   Wash the sturgeon in cold water and soak in clean salted water for one hour.

2. 2

   Cut pork into thin slices and lay a third on a tin sheet in the dripping-pan.

3. 3

   Sprinkle chopped vegetables over the pork.

4. 4

   Wipe the fish dry, skewer the flanks, rub with lemon juice, salt, and pepper.

5. 5

   Place fish on vegetables, cover with remaining pork, and bake for ten minutes without water.

6. 6

   Add half a pint of boiling water and baste every fifteen minutes while cooking.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 89. The excerpt below is the record exactly as published.

Baked Sturgeon. Use four pounds of sturgeon, one quarter of a pound of pork, one table-spoonful each of chopped carrot, turnip, and onion, two table-spoonfuls of butter, two of lemon juice, two of sherry, one table-spoonful of salt, half a teaspoonful of white pepper, and flour for basting

Cook this with the app: pantry check, scaling, and the assistant.