To boil Sturgeon

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
For boiling the sturgeon
For the sauce
For garnish
Instructions (14)
  1. Clean your sturgeon; and prepare as much liquor as will just boil it.
  2. Boil your fish in this liquor.
  3. Drain your fish well and lay it in your dish.
  4. Garnish with fry'd oysters, diced lemon and scraped horse-radish.
  5. Pour your sauce into boats or basons.
Sauce preparation
  1. Melt a pound of butter.
  2. Infuse an anchovy in it.
  3. Put in a blade or two of mace.
  4. Bruise the body of a crab in the butter.
  5. Add a few shrimps or crawfish.
  6. Add a little catchup.
  7. Add a little lemon-juice.
  8. Give it a boil.
Alternative preparations
  1. So you may fry it a ragoo it, or bake it.
Original Text
To boil Sturgeon. CLEAN your sturgeon; and prepare as much liquor as will just boil it. To two quarts of water 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 handful of salt. Boil your fish in this, and serve it with the following sauce: Melt a pound of butter, infuse 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 crawfish, a little catchup, a little lemon-juice, give it a boil, drain your fish well and lay it in your dish. Garnish with fry'd oysters, diced lemon and scraped horse-radish; pour your sauce into boats or basons. So you may fry it a ragoo it, or bake it.
Notes
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