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 1796 COOKBOOKFISH >  To Dress Sturgeon >



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Recipes from American Cookery
 by Amelia Simmons (1796)

To Dress Sturgeon

Clean your sturgeon well, parboil it in a large quantity of water till it is quite tender, then change the water and boil it till sufficiently done, then hash it as you would beef, adding the usual articles for seasoning. Some prefer it done in the form of veal cutlet, which is, by taking slices of sturgeon, dipping them in the yolks of eggs well beat, then rolled in flour and fried in butter.



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