Sturgeon, to roast

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

a walnut-sized bit of butter (or more if it is a large fish), rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a gill of water ↝ Water, tap [Tap water]
a spoonful of vinegar ↝ Vinegar [Mustard and other condiments]
your sturgeon ↝ Fish, sturgeon, mixed species, raw [Finfish and Shellfish Products]

Instructions (3)

Put a walnut-sized bit of butter (or more if it is a large fish), rolled in flour, in a stewpan, with sweet-herbs, cloves, a gill of water, and a spoonful of vinegar.
Stir it over the fire, and when it is lukewarm take it off, and put in your sturgeon to steep.
When it has been a sufficient time to take the flavour of the herbs, roast it, and when done, serve it with court bouillon, or any other fish sauce.

Original Text

Sturgeon, to roast.

Put a walnut-sized bit of butter (or more if it is a large fish), rolled in flour, in a stewpan, with sweet-herbs, cloves, a gill of water, and a spoonful of vinegar; stir it over the fire, and when it is lukewarm take it off, and put in your sturgeon to steep. When it has been a sufficient time to take the flavour of the herbs, roast it, and when done, serve it with court bouillon, or any other fish sauce.

Notes

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