* * * * *
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; pour over melted butter with chopped
parsley, and garnish with fried parsley.
* * * * *
TO BOIL STURGEON.
Leave the skin on, which must be nicely scraped, take out the gristle,
rub it with salt, and let it lie an hour, then put it on in cold water
with some salt and a few cloves of garlic; it must be dredged with flour
before it is put into the water, skim it carefully, and when dished,
pour over it melted butter with chopped parsley, a large spoonful of
mushroom catsup, one of lemon pickle, and one of pepper vinegar; send
some of it to table in a sauce boat;--the sturgeon being a dry fish,
rich sauce is necessary.
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