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

Appears in

The Accomplisht Cook

The Accomplisht Cook

Published 1660

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To boil Sturgeon to serve hot

Sturgeon buttered

To make a hot Hash of Sturgeon

To make a cold Hash of Sturgeon

To marinate a whole Sturgeon in rands and joles

To make a farc’t meat of Sturgeon

To dress a whole Sturgeon in Stoffado cut into Rands and Joles to eat hot or cold

To souce Sturgeon to keep all the year

To souce Sturgeon in two good strong sweet Firkins

To broil Sturgeon, or toast it against the fire

To Fry Sturgeon

To jelly Sturgeon

To roast Sturgeon

To make Olines of Sturgeon stewed or roasted

To make Olines of Sturgeon otherways

To bake Sturgeon in Joles and Rands dry in Earthen Pans, and being baked and cold, pickled and barreld up, to serve hot or cold

To bake Sturgeon Pies to eat cold

To bake Sturgeon otherways with Salmon

To make a Sturgeon Pye to eat cold otherways

To bake sturgeon Pies to be eaten hot

To bake Sturgeon Pyes in dice work to be eaten hot

To make minced Pyes of Sturgeon

Minced Pyes of Sturgeon otherways

To make Chewits of Sturgeon, according to these Forms

To make a Lumber Pye of Sturgeon

To make an Olive Pye of Sturgeon in the Italian fashion

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

Other stuffings or Puddings

To make an Olio of Sturgeon with other Fishes

To make minced Herring Pies

To make minced Pies of Ling, Stock-fish, Harberdine, &c

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