Sturgeon a la Russe

Ingredients

• Take a piece of sturgeon weighing about 2 lbs.
• lay it in salt
• and water for ten or twelve hours
• rub it well with vinegar
• two onions
• a bunch of sweet herbs
• 1 oz. of bay-salt

Method

1. 1

   Clean the sturgeon and lay it in salt and water for 10-12 hours.

2. 2

   An hour before cooking, rub it with vinegar.

3. 3

   Put it in a fish-kettle with boiling water, onions, sweet herbs, and bay-salt.

4. 4

   Boil gently until done, flour it, place in a hot oven, and baste with butter until browned.

5. 5

   Serve with a sauce made from anchovies, white wine, onion, lemon-rind, and stock, thickened with flour and butter, and stirred with cream.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 147. The excerpt below is the record exactly as published.

Sturgeon a la Russe frequently basted with the melted butter until the flakes begin to break apart ; the fish is then transferred to a hot dish, without breaking, and kept hot. A table-spoonful of dry flour is stirred into the baking-pan, which is to be set over the fire ; when the flour is brown a pint of boiling water is gradually added, with a palatable seasoning of salt and pepper. After this gravy boils it is to be poured over the fish, and the dish is ready to serve. See also Mackerel. Sprats, Smoked. — Simply lay them on a slightly greased pie-dish and set them in the oven until heated. They are very nice served with toast, and are excellent appetizers. Striped Bass is excellent as a substantial dish when stuffed and baked. Put a cupful of dry bread- crumbs in a frying - pan over the fire with two table-spoonfuls of drip- pings, and stir them until they begin to brown ; then add to them enough boiling water to moisten them ; season them highly with salt, pepper, and any powdered sweet herb, or celery salt, or a teaspoonful of finely chopped onion, and use them to stuff the fish ; sew the stuffing in the fish, place it in a baking -pan with a few slices of salt pork or two table-spoonfuls of drippings under it, season it with salt and pepper, dredge it with flour, and put it in a hot oven. As the fish browns, dredge it repeatedly with flour, and baste it. When a fin can easily be pulled out, or the flakes of the fish begin to separate, it will be done. A fish weighing 5 or 6 lbs. will bake in about an hour in a moderate oven. Serve with brown sauce. Blue- fish, weakfish, sea-bass, etc., are cook- ed in the same way. Sturgeon a la Cardinal. — Take about 2 lbs. of sturgeon. Cleanse thoroughly. Bind it into shape firm- ly with tape and lay in a saucepan, and with it an onion stuck with four cloves, a little piece of mace, a sliced carrot, a bunch of sweet herbs, a 9 glassful of vinegar, and as much water as will cover the fish. Let all boil gently until the sturgeon is done. Lay it on a dish, pour lobster sauce over it, and serve. A few prawns and green parsley may be used as a gar- nish. The time required to boil stur- geon will vanr according to the size and age of the fish from which the piece was taken — from three-quarters of an hour to one hour. Sturgeon Cutlets. — Cut the stur- geon into slices a quarter of an inch thick. Wash these, dry them in a cloth, flour them, and dip them into egg and seasoned bread-crumbs. Fry in hot fat until they are nicely brown- ed on both sides, drain them, and serve with piquant or tomato sauce. Time to fry, ten to fifteen minutes. Sturgeon, Fresh, Grilled. — Cut the sturgeon into slices an inch thick. Dry these and dip them into egg and seasoned bread-crumbs, and fasten them in papers saturated with butter, or simply brush them over with salad oil and sprinkle salt and pepper upon them. Broil them over a clear fire until they are sufficiently cooked on both sides. Serve with melted but- ter, oyster, or anchovy sauce, or with piquant sauce to which a few drops of essence of anchovy and a small piece of butter have been added. Time to grill, about fifteen minutes, the time varying with the size and age of the fish. Sturgeon, Fried. — Cut the fish into slices and fry in the usual manner ; then pour off the fat, and put a little flour and boiling water into the pan. Pour this into a stewpan, and add to it some sweet herbs and an onion, and season with pepper and salt. Let the fish stew till quite tender, then strain the sauce, and serve it poured round the fish, adding first a little lemon- juice. Sturgeon a la Russe. — Take a piece of sturgeon weighing about 2 lbs. Cleanse thoroughly and lay it in salt 129 Sturgeon, Sauce for FISH Turbot, Boiled and water for ten or twelve hours . An 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 two onions, a bunch of sweet herbs, and I oz. of bay-salt

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