Sturgeon
From Jane Hamilton's recipes, 1909
Serve with gravy made from the baking liquid.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 6. The excerpt below is the record exactly as published.
STURGEON. Wash and cleanse the sturgeon properly, then parboil it and set it in a dish on the ice to use as you want it. If it is to be fried, cut it in slices about an inch thick; dip the slices in flour, put in salt and black pepper, and lay them in the frying-pan, (32) JANE HAMILTON'S RECIPES which should be of the proper heat, with some good lard in it for frying. When nearly done, put in a little flour; as soon as it is brown, add a little water for gravy. If the sturgeon is to be baked, rub a little salt on it and put it in an oven with some water ; a piece of sturgeon four inches thick is a nice size for baking. When the stur- geon is about half done, sprinkle flour all over it and add a large slice of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.