To roast a Fillet or Collar of Sturgeon

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

For the fish

a piece of fresh sturgeon ↝ Fish, sturgeon, mixed species, raw [Finfish and Shellfish Products]

For the stuffing

some shrimps and oysters chopped small ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
some shrimps and oysters chopped small ↝ Oysters, raw [Shellfish]
an equal quantity of crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little lemon-peel grated ↝ Lemon peel, raw [Fruits and Fruit Juices]
some nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little beaten mace ↝ Spices, mace, ground [Spices and Herbs]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
a few sweet herbs
an anchovy

For assembly and cooking

butter one side of your fish ↝ Butter, stick, unsalted [Dairy and Egg Products]
bind it round with a coarse fillet

For garnish

Garnish with lemon ↝ Lemon, raw [Citrus fruits]

Instructions (12)

Prepare the sturgeon: scale it, gut it, take out the bones, and cut it in lengths about seven or eight inches.
Prepare the stuffing: chop small some shrimps and oysters, mix with an equal quantity of bread crumbs, a little grated lemon-peel, nutmeg, a little beaten mace, a little pepper, chopped parsley, a few sweet herbs, and an anchovy.
Butter one side of the fish.
Strew some of the stuffing mixture upon the buttered side.
Begin to roll the fish up as close as possible.
When the first piece is rolled up, roll another piece upon that, prepared in the same manner.
Bind the roll round with a coarse fillet, leaving as much of the fish appeared as may be.
Ensure the roll is not above four inches and a half thick, to prevent one part from being done before the inside is warm.
Optionally, parboil the inside roll before rolling.
When cooked, lay the roll in a dish.
Prepare sauce as above (referencing a previous recipe or instruction not provided here).
Garnish with lemon.

Original Text

To roast a Fillet or Collar of Sturgeon.
TAKE a piece of fresh sturgeon, scale it, gut it, take out the bones, and cut it in lengths about seven or eight inches; then provide some shrimps and oysters chopped small, an equal quantity of crumbs of bread and a little lemon-peel grated, some nutmeg, a little beaten mace, a little pepper and chopped parsley, a few sweet herbs, an anchovy, mix it together. When it is done, butter one side of your fish, and strew some of your mixture upon it; then begin to roll it up as close as possible, and when the first piece is rolled up, roll upon that another, prepared in the same manner, and bind it round with a coarse fillet, leaving as much of the fish appeared as may be; but you must mind that the roll must not be above four inches and a half thick, for else one part will be done before the inside is warm, therefore we often parboil the inside roll before we roll it. When it is enough, lay it in your dish, and prepare sauce as above. Garnish with lemon.

Notes

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