To make a hot Hash of Sturgeon

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a rand, wash it out of the blood, and take off the scales, and skin, mince the meat very small, and season it with beaten mace, pepper, salt, and some sweet herbs minced small, stew all in an earthen pipkin with two or three big whole onions, butter, and white-wine; being finely stewed, serve it on sippets with beaten butter, minced lemon, and boil’d chesnuts.