Sturgeon a l'Anglaise

Ingredients

• Procure a prime cat of sturgeon
• sufficient 'Court Bouillon' to cover it well
• half a pint of port wine
• a gill of Espagnole or any other brown sauce
• a dozen button mushrooms
• a little cayenne
• grated nutmeg
• the juice of a lemon

Method

1. 1

   Remove the skin from the sturgeon and cover it with Court Bouillon.

2. 2

   Boil gently for two and a half hours.

3. 3

   Strain a pint of Court Bouillon, add port wine, and reduce to half-glaze.

4. 4

   Mix with Espagnole sauce, mushrooms, anchovy butter, cayenne, nutmeg, and lemon juice.

5. 5

   Pour over the fish and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 82. The excerpt below is the record exactly as published.

Procure a prime cat of sturgeon ; remove the skin with a thin-bladed knife, by inserting the point between the flesh and skin close to the bade fin, and drawing it to and fro 80 as to sever the skin from the flesh on both sides. When this is completed replace the skin over the sturgeon, and fasten on with a string, in order to preserve the colour of the fish. Put the fish on the drainer in the fish- kettle, with sufficient " Court Bouillon " to cover it welL Cover the fish-kettle and let it bofl gently for two hours and a half; after which, draw the fish away from the fire, take it out and place on a dish in a hot closet, well covered with a folded clean doth. Meantime take a pint of ** Court Bouillon " out of the kettle in which the fish has just been cooked ; strain into a small stewpan ; add half a pint of port wine, and reduce the whole to a half-glaze; after which, mix with it a gill of Espagnole or any other brown sauce, a dozen button mushrooms, an ounce of anchovy butter, a little cayenne and grated nut- meg, and the juice of a lemon. Stir the lot well on the fire, and let it boil three minutes ; then bring the fish out, remove the cloth, string, and skin, pour the sauce over the sturgeon, and serve. 414. STURGEON, LARDED AND ROASTED. Remove the skin of a piece of sturgeon in the same manner as in No. 413, sprinkle the fish with salt and pepper, and if time will allow, lard with small strips of bacon on each side, or simply tie some thin slices of bacon on it; then butter a sheet of stiff kitchen paper large enough to enclose the sturgeon, put some sliced onions and PRACTICAL HOUSEHOLD COOKERY. 193 carrots on the paper, as well as a few sprigs each of thyme and parsley, two bay-leaves and a laurel-leaf, place the fish on these and wrap it well in the paper, tie two more sheets of buttered paper around it, fix it on the spit to be roasted before an even fire, or in a baking-sheet to be baked in the oven, which will, in either case, take about one hour and a half or two hours, according to the size of the fish. When the sturgeon is cooked, untie the strings and remove the paper, dish up and glaze it, then serve with Oyster, Lobster, or Indian sauce apart. 415. STURGEON AU GRATIN. This method of dressing sturgeon should only be resorted to (as in the foregoing gratins) when it happens that a sufficient remnant is left from the previous day's meal. Cut the sturgeon into small scollops ; put into a sautd- pan enough Allemande sauce to moisten the quantity of IJsh left; add some fine herbs, lemon-juice, a little grated nutmeg

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