Boiled Sturgeon

Ingredients

• a middle cut of sturgeon, weighing about four pounds
• one table-spoonful of salt
• two quarts of water
• one onion
• six cloves
• one large slice of carrot
• three sprigs of parsley
• three bay leaves
• four quarts of boiling water
• four table-spoonfuls of vinegar
• two of salt

Method

1. 1

   Wash the sturgeon in salted water, then soak in a new basin of salted water for twenty minutes.

2. 2

   In a fish-kettle, combine onion, cloves, carrot, parsley, bay leaves, boiling water, vinegar, and salt.

3. 3

   Simmer for half an hour.

4. 4

   Roll the flanks of the sturgeon inside and pin with cloth.

5. 5

   Cook gently in the kettle for one hour.

6. 6

   Drain, remove cloth, and serve with a good fish sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 88. The excerpt below is the record exactly as published.

Boiled Sturgeon. Have a middle cut of sturgeon, weighing about four pounds. Wash it in salted water, and then put it in a new basin of salted water — one table-spoonful of salt to two quarts of water — to soak for twenty minutes. Into the fish-kettle put one onion, six cloves, one large slice of carrot, three sprigs of parsley, three bay leaves, four quarts of boiling water, four table-spoonfuls of vinegar, and two of salt

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