To make a Sturgeon Pye to eat cold otherways

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take a rand of sturgeon, flay it and wipe it with a dry cloth, and not wash it, cut it into large slices; then have carps, tenches, or a good large eel flayed and boned, your tenches and carps scaled, boned, and wiped dry, season your sturgeon and the other fishes with pepper, nutmeg, and salt, put butter in the bottom of the pie, and lay a lay of sturgeon, and on that a lay of carps, then a lay of sturgeon, and a lay of eels, next a lay of sturgeon, and a lay of tench, and a lay of sturgeon above that; lay on it some slic’t ginger, slic’t nutmeg, and some whole cloves, put on butter, close it up, and bake it, being baked liquor it with clarified butter. Or bake it in pots as you do venison, and it will keep long.