gluten-freenut-freeegg-freesoy-free
Sturgeon, Roasted
From Cassell's dictionary of cookery, 1892
Serves 8
Time to roast varies with age and size.
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 1921. The excerpt below is the record exactly as published.
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 cut from the middle of a good-sized fish. Cleanse thoroughly and skin it, season with salt and pepper, and tie thin slices of fat bacon round it. Take a piece of writing- paper large enough to cover the fish entirely. Butter it thickly, and spread over it sliced carrots and onions with a small quantity of powdered sweet herbs, and wrap the fish in it. Tie two more sheets of buttered paper upon it, bind securely Avith tape, and put the stur- geon in a cradle-spit, or tie it to an ordinary spit, and roast before a clear fire. When done enough take it down, pour a little matelote sauce over it, and send more to table in a tureen. The sauce may be made as follows : — Put half a pint of good brown sauce into a saucepan Avitli eighteen fried button onions, the same number of small mushrooms, and a glassful of claret. Boil all gently together for ten minutes. Add a pinch of pepper, a little grated nutmeg, a .smaU lump of sugar, and a few drops of essence of anchovy. When the ingredients are thoroughly mi.xed, take the sauce off the fire, stir into it until dissohed a small lump of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.