Sturgeon Steaks
Description
This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Sturgeon Steaks
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.
Continue to:
Random recipes from the book:
My Books
