Sturgeon to Boil

Ingredients

• Water, 2 quarts
• vinegar, 1 pint
• a stick of horseradish
• a little lemon peel
• salt
• pepper
• a bay leaf
• melt % lb. of butter
• add an anchovy
• some mace
• a few shrimps
• good mushroom ketchup
• and lemon juice

Method

1. 1

   In the water, vinegar, horseradish, lemon peel, salt, pepper, and bay leaf, boil the sturgeon until the flesh is ready to leave the bones.

2. 2

   Melt the butter, add the anchovy, mace, shrimps, mushroom ketchup, and lemon juice.

3. 3

   Serve with the sauce and garnish with fried oysters, horseradish, and lemon.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 481. The excerpt below is the record exactly as published.

STURGEON, to Boil.— Water, 2 quarts ; vinegar, 1 pint ; a stick of horseradish ; a little lemon peel, salt, pepper, a bay leaf. In this boil the fish ; when the flesh is ready to leave the bones, take it up ; melt % lb. of butter ; add an anchovy, some mace, a few shrimps, good mushroom ketchup, and lemon juice

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