Sturgeon

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

Liquor for boiling

two quarts of water ↝ Water, tap [Tap water]
a pint of vinegar ↝ Vinegar [Mustard and other condiments]
a stick of horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
two or three bits of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
some whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a small quantity of salt ↝ Salt, table, iodized [Spices and Herbs]

Sauce

a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
an anchovy
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]
the body of a crab ↝ Crustaceans, crab, dungeness, raw [Finfish and Shellfish Products]
a few shrimps or cray-fish ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
a little catchup
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Garnish

fried oysters ↝ Oysters, raw [Shellfish]
sliced lemon ↝ Lemon, raw [Citrus fruits]
scraped horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]

Instructions (7)

Clean your fish properly.
Prepare as much liquor as will boil it in the following manner: To two quarts of water put a pint of vinegar, a stick of horse-radish, two or three bits of lemon-peel, some whole pepper, a bay-leaf, and a small quantity of salt.
Boil your fish in this liquor.
When the fish is enough (which you will know by the flesh appearing likely to separate from the bones) take it up.
Have ready the following sauce: Melt a pound of butter, dissolve an anchovy in it, put in a blade or two of mace, bruise the body of a crab in the butter, a few shrimps or cray-fish, a little catchup, and a little lemon-juice.
When the sauce boils, take up the sturgeon, drain it well, lay it in your dish, and serve it up with the sauce poured into boats.
Garnish with fried oysters, sliced lemon, and scraped horse-radish.

Original Text

Sturgeon.
WHEN you have cleaned your fish properly, prepare as much liquor as will boil it in the following manner: To two quarts of water put a pint of vinegar, a stick of horse-radish, two or three bits of lemon-peel, some whole pepper, a bay-leaf, and a small quantity of salt. Boil your fish in this liquor, and when enough (which you will know by the flesh appearing likely to separate from the bones) take it up, and have ready the following sauce: Melt a pound of butter, dissolve an anchovy in it, put in a blade or two of mace, bruise the body of a crab in the butter, a few shrimps or cray-fish, a little catchup, and a little lemon-juice. When it boils, take up the sturgeon, drain it well, lay it in your dish, and serve it up with the sauce poured into boats. Garnish with fried oysters, sliced lemon, and scraped horse-radish.

Notes

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