Storione Bracciato (Stewed Sturgeon)

Ingredients

• about four pounds of sturgeon
• a handful of salt
• two carrots
• two onions
• one dozen of mushrooms
• a root of parsley
• one clove of garlic
• one bay leaf
• a sprig of thyme
• a pinch of mace
• some pepper
• a little salt
• half a pint of good oil
• a ladleful of good stock
• a pint bottle of champagne

Method

1. 1

   Skin sturgeon, salt it, wash, and tie up.

2. 2

   Sweat vegetables in oil, add stock, and simmer for an hour and a half.

3. 3

   Pour over fish, season, cover, and simmer for two hours, basting every fifteen minutes.

4. 4

   Pass liquor through a sieve, reduce to demi-glaze, and serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 227. The excerpt below is the record exactly as published.

Storione Bracciato (Stewed Sturgeon) Polio Alia Cacciatora Lingua d'Agnello (Stewed Chicken) (Sheeps' Tongues) Picciani con Cavoli Biaciati (Braised Cabbage and Pigeons) Pudino-ti Vermicelli Fritata Siciliana Bomboni Ratafini (Vermicelli Pudding) (Pancakes Glazed) (Ratafias Cream) Dolce alle mandorle (Marzipan) Frutta (Fruit) 572 SICILY Minestrone Nationali. (Macaroni Soup.) Take twenty ladlefuls of stock made from veal, fowls, or any other birds, or better, a mixture of the lot. Reduce this to half ; blanche twelve ounces of large Naples macaroni, and boil it thirty minutes, slowly, in one-half of the stock, with two ounces of fresh butter and a little pepper ; chop the fourth part of a fillet of beef braised or roasted, removing all the fat particles ; grate four ounces of fresh Parmesan cheese. When serving, put a layer of the macaroni at the bottom of the tureen, strew on it a little Parmesan, and cover with some chopped beef ; again add macaroni, Par- mesan, and beef, and continue this till you have six layers, the last layer being Parmesan. Pour over it the liquor from the macaroni and a little of the stock, serving the remainder in a silver casserole ; add but little of the stock, as the soup should remain in layers as they are marked. Storione Bracciato. (Stewed Sturgeon.) Skin very carefully about four pounds of sturgeon, throw a handful of salt over it ; an hour after, wash, wipe, tie up, and lay it on the drainer in a kettle ; pour over it an essence made as follows : — Slice two carrots, two onions, one dozen of mushrooms, a root of parsley, one clove of garlic, one bay leaf, a sprig of thyme, basil, two cloves, a pinch of mace, some pepper, a little salt, and half a pint of good oil ; sweat these over a slow fire, stirring all the time with a wooden spoon ; then 573 BANQUETS OF THE NATIONS add a ladleful of good stock and let it simmer for an hour and a half ; squeeze it through a tammy, and pour it over the fish, which season with pepper, salt, grated nutmeg, and the flesh of two lemons sliced (with the pips taken out) laid upon the fish ; add a pint bottle of champagne

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