To dress fresh Sturgeon

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 15 days ago
Not a recipe: No

Ingredients (8)

For dressing the sturgeon

egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
parsley ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For the sauce

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
anchovy
soy ↝ Soy sauce [Soy-based condiments]

Instructions (6)

Cut slices of sturgeon.
Rub egg over the slices.
Sprinkle with bread crumbs, parsley, pepper, and salt.
Fold in paper.
Broil gently.

Sauce

Combine butter, anchovy, and soy.

Original Text

To dress fresh Sturgeon.

Cut slices, rub egg over, then sprinkle with crumbs of bread, parsley, pepper, salt, and fold in paper, and broil gently.

Sauce; butter, anchovy, and soy.

Notes

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