Home › The Principles of Cookery › Sturgeon, Stuffed and Roasted

Sturgeon, Stuffed and Roasted

Take the tail end of a moderate-sized sturgeon; cleanse thoroughly, then bone and skin it. Fill it with good veal forcemeat, roll it in buttered paper, and bind it securely with tape. Place it in a cradle-spit, put it down before a clear fire, and baste liberally whilst it is roasting. When it is done enough, serve on a hot dish with plain melted butter, brown gravy, or a sauce prepared as follows. Put into a small saucepan a glassful of sherry, a table-spoonful of strained lemon-juice, and a few drops of essence of anchovy. Let the sauce boil up; then serve. Time to roast, about an hour.