Smoked Sturgeon
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Best served very hot.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 57. The excerpt below is the record exactly as published.
twelve sorts of fish at the 'Pea- cock, ' my Lord." — Chakles Reade (" Peg Woffing- ton"). IN a collection of twelve fish the old- fashioned smoked sturgeon ought to have a place. Cut it in steaks about an inch thick and broil it over charcoals. Rub butter and lemon juice over it in liberal quantities and eat with hot muf- fins, fried potatoes, and watercress
Cook this with the app: pantry check, scaling, and the assistant.