Sturgeon A La Russe

Soak two pounds of sturgeon in salted water to cover for ten or twelve hours. Drain and marinate in vinegar for an hour. Put it into a fish-kettle with boiling water to cover, adding two onions, a bunch of sweet herbs, and a little salt. When nearly done drain, dredge with flour, and brown in the oven, basting with melted butter. Bone and skin two anchovies and put them into a saucepan with a wineglassful of white wine, a small onion, a bit of lemon-peel, and a cupful of stock. Boil for five minutes, strain, thicken with flour and butter cooked together, take from the fire, add two tablespoonfuls of cream, and pour over the fish, or serve separately.

Stewed Sturgeon - I

Marinate slices of sturgeon in vinegar for ten minutes. Drain, dry, dredge with flour, and fry brown in hot fat. Add enough veal stock to cover the fish, and a wineglassful of Madeira; cover and simmer for an hour. Add a tablespoonful of capers and serve.

Stewed Sturgeon - II

Cut sturgeon steaks into small pieces and parboil for fifteen minutes. Drain, season with salt and pepper, and cook slowly in butter until done. Add one cupful of milk, bring to the boil, and add one tablespoonful of flour rubbed smooth in a little cold water. Cook until thick, stirring constantly, and serve.

Sturgeon Steak - -I

Put a large sturgeon steak into a buttered baking-pan with salt, pepper, sliced onion, a bunch of parsley, and some sweet herbs. Add Claret and white stock to cover. Cover with a buttered paper and cook slowly until done. Drain and serve with any preferred sauce.

Sturgeon Steak - II

Cover a sturgeon steak with boiling water, let stand for five minutes, and drain. Marinate for five hours in melted butter, lemon-juice, and vinegar, seasoning with salt and pepper. Drain, dip in egg and crumbs, and fry in deep fat. Beat the yolks of two eggs, add a teaspoonful of made mustard and the marinade drained from the fish. Cook over hot water until thick, pour over the fish, and serve.

Grilled Sturgeon

Cut the sturgeon into slices an inch thick. Dip in flour, then into egg and crumbs, and broil, basting with oil as needed. Season with salt and pepper and serve with any preferred sauce.

Panned Sturgeon

Cut two pounds of sturgeon into squares, parboil, drain, and cool. Cook together one tablespoonful each of butter and flour, add two cupfuls of milk, and some of the liquid drained from the fish. Cook until thick, stirring constantly. Season with salt and pepper, pour over the fish and serve.

Pickled Sturgeon

Skin a six-pound cut of sturgeon and soak in cold water for half an hour. Drain, cover with boiling water, parboil for fifteen minutes, drain, and cool. Bring to the boil three pints of vinegar to which has been added a sliced onion, two bay-leaves, a dozen cloves, three blades of mace, a tablespoonful of mustard seed, a dozen pepper-corns, a small red pepper, and two tablespoonfuls of sugar. Boil for fifteen minutes, pour over the sturgeon, and let stand covered for two or three days before using.

Roasted Sturgeon

Clean and skin a six-pound cut of sturgeon, season with salt and pepper, and wrap in a large sheet of buttered paper with carrots and onions sliced, two bay-leaves, sprigs of chive and parsley, the juice of a lemon, and a tablespoonful of olive-oil. Tie up and bake for an hour in a moderate oven. Unwrap the paper, take out the vegetables, and serve with any preferred sauce.