Page:Mrs Beeton's Book of Household Management.djvu/455

Rh and wine. Place the butter in small pieces over the whole of the fish, put it in the oven, and baste frequently; brown it nicely, and serve with its own gravy.

Time.—From 1 to 1¼ hours. Average Cost, 1s. 6d. to 3s. 6d. per lb. Seasonable from April to September.

Ingredients.—The tail-end of a sturgeon, veal forcemeat (No. 412), butter or fat for basting.

'Method.—Wash and skin the fish, split it down the inner side, carefully remove the backbone, and fill the cavity with the forcemeat. Replace the fish in its original form, and tie a buttered paper over the cut side. Have ready some hot butter or fat in a baking-dish or tin, put in the fish, baste well, and bake from 1 to 1¼ hours in a moderate oven, basting frequently. Serve with good brown gravy or a suitable fish sauce.

Time.—Altogether, 1½ to 1¾ hours. Average Cost, 1s. 6d. to 3s. 6d. per lb. Seasonable from April to September.

Ingredients.—1½ lb. of sturgeon, ½ a teaspoonful of finely-chopped parsley, ¼ teaspoonful of finely-grated lemon-rind, egg and breadcrumbs, salt and pepper, fat for frying, piquant or tomato sauce (No. 281).

Ingredients.—Cut the fish into thin slices, flatten them with a cutlet-bat or heavy knife, and trim them into shape. Add the parsley and lemon-rind to the breadcrumbs, and season with salt and pepper. Brush over with beaten egg, coat carefully with the seasoned breadcrumbs, and fry in hot fat until lightly browned on both sided. Drain free from fat, and serve with piquant or tomato sauce poured round.

Time.—To fry, about 10 minutes. Average Cost, from 1s 6d. per lb. Sufficient for 6 or 8 persons. Seasonable, April to September.