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Classic
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page 216
II. SALT WATER FISH.
44. Boiled Sturgeon. After the fish is emptied wrap it into a cloth and let it
lay on a stone slab in the cellar for 1-2 days, because its meat is tough when
cooked fresh. Before boiling, rub it thoroughly with salt and water to remove
all slime, then cut it into 5-10 pieces according to its size. Put it on the
fire in cold water containing a handful of nettles, which assist in making the
fish tender and in extracting the oil; let it draw slowly for 1/2 hour and take
off the scum carefully. Then put the fish into fresh boiling water, add 6-10
onions, a few bay leaves, some cloves, peppercorns, a bunch of thyme, sage and
majoram, and cook very slowly for another hour, taking off all of the fat with
great care. Salt must not be added until the fish is quite tender, and then
leave it in the broth a little while longer so that the salt may be absorbed.
Take the fish out of the broth, remove all projecting gristle, cut into smaller
pieces and send to the table with butter and a good mustard or a parsley sauce
(see Division R).
The left-over pieces can be preserved for several days in the fifth broth after
adding a little vinegar; serve with olive oil, vinegar, pepper, finely chopped
onions and mustard.
45. Sturgeon Steaks. Take the left-over pieces out of the broth, cut them into
slices a bout the thickness of a finger, dip them into eggs, pepper and minced
eschalots, turn in cracker crumbs and fry on both sides in hot butter over a
quick fire to a light brown. Send to the table with young carrots or with onions
browned butter.
46. Sturgeon a la Epicure. Cut a piece of sturgeon weighing about 4 1/2 pounds
into slices and lard them. Line the bottom of a large saucepan with fresh bacon,
ham, onions, carrots and parsley roots, all sliced; these lay the fish slices,
sprinkle with salt, pour over them a veal bouillon and then add 1 1/2
tablespoons of butter, 1 bay leaf and a few peppercorns, cover the saucepan with
a lid holding live embers, and let the fish simmer on a slow fire for a good
half hour. When done strain the broth, thicken with flour rubbed in
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