Sturgeon, Stewed

Ingredients

• two or three slices about an inch thick
• vinegar
• a teaspoonful of salt
• a teaspoonful of pepper
• half a pint of clear veal broth
• a good tumblerful of claret
• a few shallots
• half a small carrot
• some button mushrooms

Method

1. 1

   Soak sturgeon slices in vinegar, dry, dip in flour, and brown in butter in a covered stewpan.

2. 2

   Remove fish, add shallots, carrot, and mushrooms, brown, then cover with veal broth and claret, add salt and pepper, and return sturgeon.

3. 3

   Stew for over an hour, strain sauce, thicken with flour and butter, and pour over fish.

Nutrition per serving

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 23. The excerpt below is the record exactly as published.

Sturgeon, Stewed. — This is one of the best ways of cooking a portion of this fish. Take two or three slices about an inch thick, let them steep in vinegar awhile. Dry them, dip in flour, and place in some frothing butter in a covered stewpan. Let them brown on both sides, then remove the fish, and in its place put a few shallots, half a small carrot cut into dice, and some button mushrooms. When these have browned, cover them with half a pint of clear veal broth, a good tumbler- ful of claret, a teaspoonful of salt

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