To broil Sturgeon, or toast it against the fire

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Broil or toast a rand or jole of sturgeon that comes new out of the sea or river, (or any piece) and either broil it in a whole rand, or slices an inch thick, salt them, and steep them in oyl-olive and wine vinegar, broil them on a soft fire, and baste them with the sauce it was steeped in, with branches of rosemary, tyme, and parsley; being finely broiled, serve it in a clean dish with some of the sauce it was basted with, and some of the branches of rosemary; or baste it with butter, and serve it with butter and vinegar, being either beaten with slic’t lemon, or juyce of oranges.