After the sturgeon is
split through the back bone, take a piece with the skin on, which is
essential to its appearance and goodness, cut off the gristle, scrape
the skin well, wash it, and salt it--let it lie twenty-four hours, wipe
off the salt, roll it, and tie it around with twine, put it on in a good
deal of cold water, let it boil till you can run a straw easily into the
skin, take it up, pull off the large scales, and when cold, put it in a
pot, and cover it with one part vinegar, and two of salt and water; keep
it closely stopped, and when served, garnish with green fennel.
* * * * *
TO CAVEACH FISH.
Cut the fish in pieces the thickness of your hand, wash it and dry it in
a cloth, sprinkle on some pepper and salt, dredge it with flour, and fry
it a nice brown; when it gets cold, put it in a pot with a little
chopped onion between the layers, take as much vinegar and water as will
cover it, mix with it some oil, pounded mace, and whole black pepper,
pour it on, and stop the pot closely. This is a very convenient article,
as it makes an excellent and ready addition to a dinner or supper. When
served up, it should be garnished with green fennel, or parsley.
* * * * *
TO DRESS COD FISH.
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