To Roast a Piece of Fresh Sturgeon

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Get a Piece of fresh Sturgeon, of about eight or ten Pounds, let it lay in Water and Salt six or eight Hours, with its Scales on; then fatten it on the Spit, and baste it well with Butter for a quarter of an Hour, then with a little Flour, then grate a Nutmeg all over it, a little Mace and Pepper beaten fine, and Salt thrown over it, and a few Sweet Herbs dried and powdered fine; and then Crumbs of Bread, then keep batting a little, and drudging with Crumbs of Bread, and what falls from it, till it is enough. In the mean time prepare this Sauce: Take a Pint of Water, an Anchovy, a little Piece of Lemon-peel, an Onion, a Bundle of Sweet Herbs, Mace, Cloves, whole Pepper black and white, a little Piece of Horse-reddish, cover it close, let it boil a quarter of an Hour, then strain it, put it into the Sauce-pan again, pour in a Pint of White Wine, about a Dozen Oysters and the Liquor, two Spoonfuls of Ketchup, two of Wallnut-pickle, the Inside of a Crab bruised fine, or and Lobster, Shrimps or or Prawns, a good Piece of Butter rolled in Flour, a Spoonful of Mushroom-pickle, or Juice of Lemon. Boil it all together; when your Fish is enough, lay it in your Dish, and pour the Sauce over it. Garnish with fry’d Toasts and Lemon.