To bake Sturgeon to be eaten hot with divers farcings or stuffings

Name: To bake Sturgeon to be eaten hot with divers farcings or stuffings
Ingredients: eggs; gooseberries; currans; salt; yolks of hard eggs; chesnuts; barberries; mace; parmisan; sturgeon; grape-verjuyce; butter; yolks of eggs; saffron; cloves; holland cheese; sweet herbs; green onions; walnut; fresh eel; nutmeg; pepper; pennyroyal; bread

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take a rand and cut it into small pieces as big as a walnut, mince it with fresh eel, some sweet herbs, a few green onions