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Personal Chef Recipes - by Mrs Beeton
ROAST STURGEON.
| Ingredients: | Veal stuffing
buttered paper
the tail-end of a
sturgeon.
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| Method: | Cleanse the fish, bone and skin it; make a nice veal stuffing
(see Forcemeats), and fill it with the part where the bones came from;
roll it in buttered paper, bind it up firmly with tape, like a fillet of
veal, and roast it in a Dutch oven before a clear fire. Serve with good
brown gravy, or plain melted butter.
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| Time: | About 1 hour. |
| Notes: | Sturgeon may be plain-boiled, and served with Dutch sauce. The
fish is very firm, and requires long boiling.
ESTIMATE OF THE STURGEON BY THE ANCIENTS.--By the ancients, the
flesh of this fish was compared to the ambrosia of the
immortals. The poet Martial passes a high eulogium upon it, and
assigns it a place on the luxurious tables of the Palatine
Mount. If we may credit a modern traveller in China, the people
of that country generally entirely abstain from it, and the
sovereign of the Celestial Empire confines it to his own
kitchen, or dispenses it to only a few of his greatest
favourites.
334. |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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