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

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Cut a rand of sturgeon into pieces as big as a hens egg, cleanse it, and season them with pepper, salt, ginger, and nutmeg, then make a pye and lay some butter in the bottom of it, then the pieces of sturgeon, and two or three bay-leaves, some large mace, three or four whole cloves, some blanched chesnuts, gooseberries, grapes, or barberries, and butter, close it up and bake it, and being baked, liquor it with beaten butter, and the blood of the sturgeon boil’d together with a little claret-wine.