INGREDIENTS.--Veal stuffing, buttered paper, the tail-end of a sturgeon.
Mode.--Cleanse the fish, bone and skin it; make a nice veal stuffing, and fill it with the part where the bones came from; roll it in buttered paper, bind it up firmly with tape, like a fillet of veal, and roast it in a Dutch oven before a clear fire. Serve with good brown gravy, or plain melted butter.
Time.--About 1 hour.
Mode.--Cleanse the fish, bone and skin it; make a nice veal stuffing, and fill it with the part where the bones came from; roll it in buttered paper, bind it up firmly with tape, like a fillet of veal, and roast it in a Dutch oven before a clear fire. Serve with good brown gravy, or plain melted butter.
Time.--About 1 hour.
Seasonable from August to March.
Note.--Sturgeon may be plain-boiled, and served with Dutch sauce. The fish is very firm, and requires long boiling.
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