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Classic
Cook Books
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page 57
TO BAKE STURGEON.
GET a piece of sturgeon with the skin on, the piece next to the tail, scrape it
well, cut out the gristle, and boil it about twenty minutes to take out the oil;
take it up, pull off the large scales, and when cold, stuff it with forcemeat,
made of bread crumbs, butter, chopped parsley, pepper and salt, put it in a
Dutch oven just large enough to hold it, with a pint and half of water, a gill
of red wine, one of mushroom catsup, some salt and pepper, stew it gently till
the gravy is reduced to the quantity necessary to pour over it; take up your
sturgeon carefully, thicken the gravy with a spoonful of butter rubbed into a
large one of brown flour;--see that it is perfectly smooth when you put it in
the dish.
TO MAKE STURGEON CUTLETS.
THE tail piece is the best; skin it and cut off the gristle, cut it into slices
about half an inch thick, sprinkle over them pepper and salt, dredge them with
flour, and fry them a nice light brown; have ready a pint of good gravy,
seasoned with catsup, wine, and a little pounded cloves, and thickened with
brown flour and butter; when the cutlets are cold, put them into the gravy and
stew them a few minutes; garnish the dish with nice forcemeat balls and parsley
fried crisp.
STURGEON STEAKS.
CUT them as for the cutlets, dredge them, and fry them nicely; dish them quickly
lest they get cold;
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