Fresh Sturgeon (No. 152)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Cut the sturgeon in thin slices like veal cutlets.
  2. Broil the slices.
  3. Rub over with a bit of butter and a little pepper.
  4. Serve very hot.
  5. Eat with a squeeze of lemon-juice.
  6. Take great care to cut off the skin before it is broiled, as the oil in the skin, if burned, imparts a disgusting flavour to the fish.
Original Text
Fresh Sturgeon.—(No. 152.) The best mode of dressing this, is to have it cut in thin slices like veal cutlets, and broiled, and rubbed over with a bit of butter and a little pepper, and served very hot, and eaten with a squeeze of lemon-juice. Great care, however, must be taken to cut off the skin before it is broiled, as the oil in the skin, if burned, imparts a disgusting flavour to the fish. The flesh is very fine, and comes nearer to veal, perhaps, than even turtle. Sturgeon is frequently plentiful and reasonable in the London shops. We prefer this mode of dressing it to the more savoury one of stewing it in rich gravy, like carp, &c. which overpowers the peculiar flavour of the fish.174-†
Notes
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