To Fry Sturgeon

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take a rand of fresh sturgeon, and cut it into slices of half an inch thick, hack it, and being fried, it will look as if it were ribbed, fry it brown with clarified butter; then take it up, make the pan clean, and put it in again with some claret wine, an anchove, salt, and beaten saffron; fry it till half be consumed, and then put in a piece of butter, some grated nutmeg, grated ginger, and some minced lemon; garnish the dish with lemon, dish it, and run jelly first rubbed with a clove of garlick.