Sturgeon, Stewed
From Cassell's dictionary of cookery, 1892
Serves 3
Time to fry: ten minutes; to simmer: one hour.
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.
Sturgeon, Stewed.— Take two pounds of .sturgeon cut into slices an inch thick. Soak these in strong vinegar for five minutes, drain them, dry them in a cloth, di^) them in flour, and fry them in hot fat till they are lightly browned on both sides. Take as much good nicely-flavoured veal stock as will barely cover the fish, throw into it a large glassful of madeira, cover the saucepan closely, and simmer the fish gently for an hour. Put the slices on a dish, throw a spoonful of capers upon them, pour the sauce round them, and serve. Time to fry the slices, ten minutes ; to simmer them, one hour. Sturgeon, Stewed (another way). — Dip the slices of fish in vinegar, then dry them, dredge them with flour
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