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Sturgeon Steaks |
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Free Books / Cooking / The National Cook Book / | |
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Sturgeon Steaks |
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This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Skin and lay for an hour in cold salt and water. Wipe dry, let them soak in a marinade of oil and vinegar for an hour. Broil over clear coals, turning dexterously twice. Butter and sprinkle with cayenne and garnish with sliced lemon.
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