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Sturgeon, Boiled
From Cassell's dictionary of cookery, 1892
Serves 4
Ensure the fish is fresh for best results.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1920. The excerpt below is the record exactly as published.
Sturgeon, Boiled, — Cut the fish into thin slices like veal cutlets, rub them over with a little butter and give a sprinkling of pepper
Cook this with the app: pantry check, scaling, and the assistant.