Page:Mrs Beeton's Book of Household Management.djvu/456

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Ingredients.—2 or 3 lb. of sturgeon, 1½ ozs. of butter, 1 Spanish onion chopped, 1 small carrot sliced, ¼ of a turnip coarsely-chopped, 1 strip of celery chopped, 2 bay-leaves, 1 dessertspoonful of chopped parsley, ½ a pint of vinegar, 1 pint of fish stock or water, 1 blade of mace, 6 peppercorns, a teaspoonful of salt.

Method.—Cold remains may be used for this dish instead of raw fish, which, when used, must be gently stewed for 1 hour in a little stock or water. This stock is employed to form the basis of the marinade. Melt the butter in a stewpan, add the onion, carrot, turnip, celery, bay-leaves and parsley, cover closely, cook gently for about 20 minutes, then add the vinegar, fish stock or water, mace, peppercorns and salt. Simmer gently for 15 minutes, then turn the preparation into an earthenware vessel, and as soon as it is quite cold put in the fish. Let it remain for about 12 hours, then serve with a little of the liquor strained round.

Time.—About 2 hours, when using raw fish. Average Cost, sturgeon, from 1s. 6d. per lb. Sufficient for 8 or 12 persons. Seasonable, April to September.

Ingredients.—2 lb. of sturgeon in one slice, stock, 1½ ozs. of butter, slices of ham or bacon, ½ a clove of garlic, ¼ of a teaspoonful of powdered mixed herbs, salt and pepper, flour.

Method.—Wash and dry the fish thoroughly, and coat it lightly with flour seasoned with salt and pepper. Melt the butter in a stewpan, fry the fish on both sides, and when nicely browned cover it with strips of ham or bacon. Pour a little stock round to about half the depth of the fish, add a little salt and pepper, and the garlic and herbs. Cover closely, and simmer gently from 40 to 60 minutes, according to size and the age of the fish from which the piece was taken. Serve the fish with the gravy strained round, or, if preferred, send it to table simply garnished with sliced lemon and parsley. Serve brown sauce or anchovy sauce separately.

Time.—From 1 to 1¼ hours. Average Cost, from 1s. 6d. per lb. Sufficient for 6 or 8 persons. Seasonable, April to September.

Ingredients.—2 lb. of sturgeon, white stock, 1 glass of sherry or Madeira, 1 tablespoonful of capers, 1½ ozs. of butter or fat, vinegar, flour, salt and pepper, 1 lemon.