The A-la-mode ways of Dressing and Ordering of Sturgeon: Otherways

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a rand and cut it in square pieces as big as a hens egg, stew them in a broad mouthed pipkin with two or three good big onions, fome large mace, two or three cloves, pepper, salt, some slic’t nutmeg, a bay-leaf or two some white-wine and water, butter, and a race of slic’t ginger, stew them well together, and serve them on sippets of French bread, run them over with beaten butter, slic’t lemon and barberries, and garnish the dish with the same.