Sturgeon, to Roast

Ingredients

• a piece of butter
• rolled in flour
• four cloves
• a bunch of sweet herbs
• two onions
• some pepper
• salt
• half a pint of water
• a glass of vinegar

Method

1. 1

   In a stew-pan, combine butter, flour, cloves, sweet herbs, onions, pepper, salt, water, and vinegar.

2. 2

   Heat until hot, then let cool to lukewarm and steep the fish for 1-2 hours.

3. 3

   Butter a paper, tie it around the fish, and roast without letting the spit run through.

4. 4

   Serve with sorrel and anchovy sauce.

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 Roast. — Put a piece of butter, rolled in Hour, into a stew-pan with four cloves, a bunch of sweet herbs, two onions, some pepper and salt, half a pint of water, and a glass of vinegar

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