To make Olines of Sturgeon otherways

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a rand of sturgeon being new, cut it in fine thin slices, & hack them with the back of a knife, then make a compound of minced herbs, as tyme, savory, sweet marjoram, violet-leaves, strawberry leaves, spinage, mints, sorrel, endive and sage; mince these herbs very fine with a few scallions, some yolks of hard eggs, currans, cinamon, nutmegs, sugar, rosewater, and salt, mingle all together, and strow on the compound herbs on the hacked olines, roul them up, and make pies according to these forms, put butter in the bottom of them, and lay the olines on it; being full, lay on some raisins, prunes, large mace, dates, slic’t lemon, some gooseberries, grapes, or barberries, and butter, close them up and bake them, being baked, liquor them with butter, white-wine, and sugar, ice them, and serve them up hot.