Sturgeon, Stuffed and Roasted
From Cassell's dictionary of cookery, 1892
Serves 6
Time to roast is about an 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 1922. The excerpt below is the record exactly as published.
Sturgeon, Stuffed and Roasted.— Take the tail end of a moderate-.sized sturgeon ; cleanse thoroughly, then bone and skin it. Fill it with good veal forcemeat, roll it in buttered paper, and bind it securely with tape. Place it in a cradle-spit, put it down before a clear fire, and baste liberally whilst it is roasting. When it is done enough, serve on a hot dish with plain melted butter, brown gra\y, or a sauce prepared as follows : — Put into a small saucepan a glassful of sherry, a table-spoonful of strained lemon-juice, and a few drops of essence of anchovy
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Cook this with the app: pantry check, scaling, and the assistant.