Sturgeon (a la Russe)

Ingredients

• a piece of sturgeon weighing about two pounds
• two onions
• an ounce of bay-salt
• a glass of white wine
• a button onion
• an inch of lemon-rind
• a cupful of stock
• two tablespoonfuls of thick cream

Method

1. 1

   Cleanse and scale the sturgeon, soak in salt water for 10-12 hours.

2. 2

   Rub with vinegar an hour before cooking.

3. 3

   Boil in water with onions, herbs, and bay-salt until done.

4. 4

   Flour and brown the fish before serving with a sauce made from anchovies, white wine, onion, lemon-rind, and stock, thickened with flour and butter, and finished with cream.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1918. The excerpt below is the record exactly as published.

Sturgeon (a la Russe). — Take a piece of sturgeon weighing about two pounds. Cleanse thoroughly, scale it, remove the spikes, and 1 ly it in salt and water for ten or twelve hours. Vn hour before it is wanted rub it well with ■vinegar, and let it lie with a little vinegar poured round it. Put it into a fish-kettle with as much boiling water as will cover it, and add tA'o onions, a bunch of sweet herbs, and an ounce of bay-salt. Let it boil gently till done ( Qough, take it up, flour it well, put it before a brisk fire, and baste it with butter till it is well browned. Put it on a dish, and pour over it, or serve separately in a tureen, a sauce prepared as follows :— Bone and skin two anchovies, and put them into a saucepan with a glass of white wine, a button omon, an inch of lemon-rind, and a cupful of stock. Boil all gently together for a minute or two. Strain the sauce, thicken it with flour and butter, stir two table-spoon- fuls of thick cre

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