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Sturgeon à la Cardinal

A historical recipe from How to Cook Fish, by Myrtle Reed.

A historical recipe

How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Clean two pounds of sturgeon, bind into shape with tape, and put it into a buttered saucepan with acidulated water to cover.
  2. Add an onion, four cloves, a blade of mace, a sliced carrot, and a bunch of sweet herbs.
  3. Simmer gently until the fish is done and serve with Lobster Sauce.