224. To roast Sturgeon

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For roasting sturgeon
For cooking sturgeon in other ways
For preparing mackerel
Instructions (11)
Roasting Sturgeon
  1. Take the tail part of the sturgeon, skin and bone it.
  2. Fill the part where the bone comes from with some stuffing, as for a fillet of veal.
  3. Put butter and paper round it, and tie it up like a fillet of veal.
  4. Roast the sturgeon.
  5. Serve it with melted butter and gravy.
Other Cooking Methods for Sturgeon
  1. Sturgeon can be cooked precisely as veal, in large or small pieces, as for fricandeau, papillote, &c.
  2. Sturgeon can also be salted, in imitation of tunny.
Preparing Mackerel
  1. Clean the mackerel by cutting their gills, so that, when pulled, the interior of the fish will come with them.
  2. Wipe them well.
  3. Cut off the fins.
  4. Trim the tail.
Original Text
224. To roast Sturgeon.—Take the tail part, skin and bone it; fill the part where the bone comes from with some stuffing, as for a fillet of veal; put butter and paper round it, and tie it up like a fillet of veal; roast, and serve it with melted butter and gravy. They may be cooked precisely as veal, in large or small pieces, as for fricandeau, papillote, &c., and even salted, in imitation of tunny. Mackerel.—This is generally recognized as the scomber of the Romans, by whom it was much esteemed; at the present day it is not held in that high estimation that it was some years since: the great supply which is now received from different parts of the coast at all seasons of the year may have a tendency to cause this. It is a fish which requires to be eaten very fresh, and soon becomes tainted. The soft roe of this fish is highly esteemed, and I have no doubt but that it was equally so with the Romans, and I believe it was an ingredient of the garum. When fresh, their skin is of a sea-green color, and very beautiful; fine bright golden eyes, and gills very red; they should be plump, but not too large; they should be cleaned by cutting their gills, so that, when pulled, the interior of the fish will come with them; wipe them well, cut off the fins, and trim the tail.
Notes
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