To boil Sturgeon to serve hot

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a rand, wash off the blood, and lay it in vinegar and salt, with the slice of a lemon, some large mace, slic’t ginger, and two or three cloves, then set on a pan of fair water, put in some salt, and when it boils put in the fish, with a pint of white-wine, a pint of wine vinegar, and the foresaid spices, but not the lemon; being finely boil’d, dish it on sippets, and sauce it with beaten butter, and juyce of orange beaten together, or juyce of lemon, large mace, slic’t ginger, and barberries, and garnish the dish with the same.