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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Mince them with yolks of hard eggs, mince also all manner of good pot-herbs, mix them together, and season them with the seasoning aforesaid, then liquor it with butter, verjuyce, sugar, and beaten cinamon, and then ice them; making them according to these forms.