Sturgeon à la Russe
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
- two pounds of sturgeon
- a bunch of sweet herbs
- a wineglassful of white wine
- a cupful of stock
- two tablespoonfuls of cream
- two onions
Method
- Soak two pounds of sturgeon in salted water to cover for ten or twelve hours.
- Drain and marinate in vinegar for an hour.
- Put it into a fish-kettle with boiling water to cover, adding two onions, a bunch of sweet herbs, and a little salt.
- When nearly done drain, dredge with flour, and brown in the oven, basting with melted butter.
- Bone and skin two anchovies and put them into a saucepan with a wineglassful of white wine, a small onion, a bit of lemon-peel, and a cupful of stock.
- Boil for five minutes, strain, thicken with flour and butter cooked together, take from the fire, add two tablespoonfuls of cream, and pour over the fish, or serve separately.