The A-la-mode ways of Dressing and Ordering of Sturgeon: Otherways

Preparation info

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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a rand of sturgeon, flay it, and mince it very fine, season it with pepper, cloves, mace, and salt; then have a good fresh fat eel or 2 flayed and boned, cut it into lard as big as your finger, and lay some in the bottom of the pye, some butter on it, and some of the minced meat or sturgeon, and so lard and meat till you have filled the pye, lay over all some slices of sturgeon, sliced nutmeg, sliced ginger, and butter, close it up and bake it, being baked fill it up with clarified butter. If to eat hot, give it but half the seasoning, and make your pyes according to these forms.