To bake Sturgeon in Joles and Rands dry in Earthen Pans, and being baked and cold, pickled and barreld up, to serve hot or cold

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a sturgeon fresh and new, part him down from head to tail, and cut it into rands and joles, cast it into fair water and salt, wash off the slime and blood, and put it into broad earthen pans, being first stuffed with penniroyal, or other sweet herbs; stick it with cloves and rosemary, and bake it in pans dry, (or a little white-wine to save the pans from breaking) then take white or claret wine and make a pickle, half as much wine vinegar, some whole pepper, large mace, slic’t nutmegs, and six or seven handfuls of salt; being baked and cold, pack and barrel it up close, and fill it up with this pickle raw, head it up close, and when you serve it, serve it with some of the liquor and slic’t lemon.