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

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, pennyroyal, grated bread, nutmeg, pepper, and salt, currans, gooseberries, and eggs; mingle all together, and make it into balls, fill the pye with the whole meat and the balls, and lay on them some large mace, barberries, chesnuts, yolks of hard eggs, and butter; fill the pye, and bake it, being baked, liquor it with butter and grape-verjuyce.

Or mince some sturgeon, grated parmisan, or good Holland cheese, mince the sturgeon, and fresh eel together, being fine minced put some currans to it, nutmeg, pepper, and cloves beaten, some sweet herbs minced small, some salt, saffron, and raw yolks of eggs.