Sturgeon, Baked

Ingredients

• a small sturgeon
• a tumblerful of white wine
• a little chopped parsley
• some little pieces of butter

Method

1. 1

   Clean and skin the sturgeon, place in a baking dish, sprinkle with parsley, pepper, and salt, moisten with white wine, add butter, and bake in a moderate oven, basting frequently until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1919. The excerpt below is the record exactly as published.

small stur- geon, skin and cleanse it thoroughly, and re- move the inside. Lay it in a kirge haking- dish, sprinkle a little chopped parsley over it, together with a little pepper and salt. Moisten with a tumblerful of white wine ; lay some little pieces of butter here and there upon the fish, and bake in a moderate oven. Baste frequently. When it is nicely browned, serve the sturgeon on a hot dish with its own sauce poured round it. Time to bake, about an hour. Sturgeon, Baked (another way).— Split the sturgeon. ]\Iake a marinade either with wine or vinegar, and i)our it into a vessel largo enough to contain the fish, which cover with buttered paper to prevent its getting too high a colour. Baste frequently with the marinade. When the sturgeon is done, have the sauce made as in the recipe Sturgeon, Roasted, and use it to mask the fish. Put the maiinade in the dish with the sturgeon, but you may put skewers across the dish to prevent the fish from touching th(.< liquid. If the fish is boiled in the liquid it will be thready, and not so palatable. Baste the fish with the marinade. — Ucle. Sturgeon, Baked (a la Eeine).— This is an expensive though a sapcrior dish. Take a piece of sturgeon weighing about foui- pounds, cleanse thoroughly, skin it, roll, and bind it firmly with tape ; put it into a saucepan with a glassful of vinegar and as much water as will cover it, and add a carrot, an onion, a little salt and pepper, and a bunch of sweet herbs. Let it simmer gently until done enough. Drain it, and let it cool. Prepare as much forcemeat of whiting as will entirely cover the surface of the sturgeon {sec Quenelles of Cod, Salmon, &c.). Lay this on the fish, and smooth it with the blade of a knife dipped in hot water. Orna- ment with pink tongue, black truffles, and ])ickled gherkins cut into fancy shapes. Roll it in buttered paper, and fasten securely. Put it into a baking-dish, ]jour under it about a pint of the liquor in which it was boiled, and bake it, basting occasionally with its liquor, in a gentle oven. Place it on a dish, garnish ^vith prawns and tufts of green pai'sley, and pour over or serve with it a little well-made ravigote sauce. Time to bake the sturgeon, three-quarters of an hour. Sufficient for eight or ten persons. Probable cost, sturgeon, from Is. 6d. per pound. Sturgeon, Blanquette of (a la Pay- sanne). — When you have some roasted sturgeon retximed, keep it to make a blanquette. Pare some round pieces nicely the size of half a crown, and put them into a sauce a blan- quette, to which add a little chopped parsley

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