Sturgeon, Larded and Roasted

Ingredients

• Remove the skin of a piece of sturgeon
• sprinkle the fish with salt
• and pepper
• lard with small strips of bacon
• butter a sheet of stiff kitchen paper
• few sprigs each of thyme
• and parsley
• two bay-leaves
• and a laurel-leaf

Method

1. 1

   Remove the skin from the sturgeon, season with salt and pepper, and lard with bacon.

2. 2

   Butter kitchen paper, place onions, carrots, thyme, parsley, bay leaves, and laurel leaves on it.

3. 3

   Wrap the fish in the paper and roast for 1.5 to 2 hours.

4. 4

   Serve with sauce.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 82. The excerpt below is the record exactly as published.

STURGEON, LARDED AND ROASTED. Remove the skin of a piece of sturgeon in the same manner as in No. 413, sprinkle the fish with salt and pepper, and if time will allow, lard with small strips of bacon on each side, or simply tie some thin slices of bacon on it; then butter a sheet of stiff kitchen paper large enough to enclose the sturgeon, put some sliced onions and PRACTICAL HOUSEHOLD COOKERY. 193 carrots on the paper, as well as a few sprigs each of thyme and parsley, two bay-leaves and a laurel-leaf

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