To roast a Piece of Fresh Sturgeon

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (28)
For the Sturgeon
For the Sauce
Garnish
Instructions (29)
  1. Get a piece of fresh sturgeon, of about eight or ten pounds.
  2. Let it lay in water and salt six or eight hours.
  3. Season it.
  4. Fasten it on the spit.
  5. Baste it well with butter for a quarter of an hour.
  6. Then baste with a little flour.
  7. Grate a nutmeg all over it.
  8. Add a little mace and pepper beaten fine, and salt thrown over it.
  9. Add a few sweet herbs dried and powdered fine.
  10. Add crumbs of bread.
  11. Keep basting it still, and dredging with crumbs of bread.
  12. What falls from it, fill it is enough.
Sauce Preparation
  1. Take a pint of water.
  2. Add an anchovy, a little piece of lemon-peel, an onion, a bundle of sweet herbs, mace, cloves, whole pepper (black and white), and a little piece of horse-radish.
  3. Cover it close and let it boil again.
  4. Let it boil for an hour.
  5. Strain it.
  6. Put it into the sauce-pan again.
  7. Pour in a pint of white wine.
  8. Add about a dozen oysters and their liquor.
  9. Add two spoonfuls of catchup.
  10. Add two spoonfuls of walnut-pickle.
  11. Add the inside of a crab bruised fine (or lobster, shrimps or prawns).
  12. Add a good piece of butter rolled in flour.
  13. Add a spoonful of mushroom-pickle, or juice of lemon.
  14. Boil it all together.
Serving
  1. When your fish is enough, lay it in your dish.
  2. Pour the sauce over it.
  3. Garnish with fried coals and lemon.
Original Text
To roast a Piece of Fresh Sturgeon. GET a piece of fresh sturgeon, of about eight or ten pounds, let it lay in water and salt six or eight hours, then season it, then fasten it on the spit, and baste it well with butter; for a quarter of an hour, then with a little flour, then grate a nutmeg all over it, a little mace and pepper beaten fine, and salt thrown over it, and a few sweet herbs dried and powdered fine, and then crumbs of bread; then keep basting it still, and dredging with crumbs of bread; and what falls from it fill it is enough. In the mean time prepare this sauce: Take a pint of water, an anchovy, a little piece of lemon-peel, an onion, a bundle of sweet herbs, mace, cloves, whole pepper, black and white, a little piece of horse-radish; cover it close, let it boil again; pour in an hour, then strain it, put it into the sauce-pan again, pour in a pint of white wine, about a dozen oysters and their liquor, two spoonfuls of catchup, two of walnut-pickle, the inside of a crab bruised fine or lobster, shrimps or prawns, good piece of butter rolled in flour, a spoonful of mushroom-pickle, or juice of lemon. Boil it all together; when your fish is enough, lay it in your dish and pour the sauce over it. Garnish with fry'd coals and lemon.
Notes
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