Sturgeon Cutlets

Ingredients

• a piece of sturgeon
• flour them
• dip them into egg
• seasoned bread-crumbs
• Fry in hot fat

Method

1. 1

   Cut the sturgeon into slices a quarter of an inch thick.

2. 2

   Wash, dry in a cloth, flour, and dip into egg and seasoned bread-crumbs.

3. 3

   Fry in hot fat until nicely browned on both sides.

4. 4

   Drain and serve with piquant or tomato sauce.

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 Cutlets. — Cut the sturgeon 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. Fiy in hot fat until they are nicely browned on. both sides, di-ain 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 bi-ush them over with salad-oil, and sprinkle salt and pepper upon them. Broil them over a clear fire until they are sufiiciently cooked on both sides. Serve with melted butter, 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 hvm and age of the fish. Sturgeon, Pried.— Cut the. fish into slices, and fry in the usual m.nnner:.then poiir STU ( 936 ) STU 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 servo it pouied round the fish, adding first a little lemon- juice. Sturgeon, Roasted.— Take a piece of sturgeon

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