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Sturgeon, Provencale Style

From Mrs. Beeton's household management (1907).

Source and licence

From Mrs. Beeton's household management (1907), printed page 394, digitised by the Internet Archive: https://archive.org/details/mrsbeetonshouse00beetuoft

Read the original public domain per archive.org metadata; unverified

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

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Ingredients

Method

  1. (Fr.
  2. — Esturgeon a la Provengale.) Ingredients.
  3. — 2 Ib.
  4. of sturgeon in one slice, stock, i-J- ozs.
  5. of butter, slices of ham or bacon, £ a clove of garlic, % of a teaspoonful of powdered mixed herbs, salt and pepper, flour.
  6. Method.
  7. — Wash and dry the fish thoroughly, and coat it lightly with flour seasoned with salt and pepper.
  8. Melt the butter in a stewpan, fry the fish on both sides, and when nicely browned cover it with strips of ham or bacon.
  9. Pour a little stock round to about half the depth of the fish, add a little salt and pepper, and the garlic and herbs.
  10. Cover closely, and simmer gently from 40 to 60 minutes, according to size and the age of the fish from which the piece was taken.
  11. Serve the fish with the gravy strained round, or, if preferred, send it to table simply garnished with sliced lemon and parsley.
  12. Serve brown sauce or anchovy sauce separately.
  13. Time.
  14. — From i to i£ hours.
  15. Average Cost, from is.
  16. 6d.
  17. per Ib.
  18. Sufficient for 6 or 8 persons.
  19. Seasonable, April to September.