Pickled Sturgeon
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- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 10 ingredients
- Sturgeon
- Mace
- a tablespoonful of mustard seed
- three pints of vinegar
- Onion
- Water
- Red pepper
- Cut
- Cloves
- two tablespoonfuls of sugar
Contains
FishMustardSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Skin a six-pound cut of sturgeon and soak in cold water for half an hour.
- Drain, cover with boiling water, parboil for fifteen minutes, drain, and cool.
- Bring to the boil three pints of vinegar to which has been added a sliced onion, two bay-leaves, a dozen cloves, three blades of mace, a tablespoonful of mustard seed, a dozen pepper-corns, a small red pepper, and two tablespoonfuls of sugar.
- Boil for fifteen minutes, pour over the sturgeon, and let stand covered for two or three days before using.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander