Sturgeon, Roast
INGREDIENTS for dish for 4 persons. Veal stuffing, buttered paper, the tail-end of a sturgeon.
AVERAGE COST, 1s. to 1s. 6d. per lb.
Cleanse the fish, bone and skin it; make a nice veal stuffing (see Forcemeats), and fill with it 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 plainly boiled, and served with Dutch sauce. The fish is very firm , and requires long boiling.