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Classic
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page 50
enough) take it out with a slice, and drain it well. Serve it up with
horse-radish and boiled parsley, to garnish the edges of the dish; and with a
bason of butter melted plain, and anchovy sauce; or butter melted with a little
catchup or soy.--See sauce, No. 34, or 35.
To boil Sturgeon.
Having cleaned the sturgeon well, boil it in as much liquor as will just cover
it, adding two or three bits of lemon-peel, some whole pepper, a stick of
horse-radish and a pint of vinegar to every two quarts of water. When it is
enough, garnish the dish with fried oysters, sliced lemon, and scraped
horse-raddish, serve it up with a sufficient quantity of melted fresh butter,
with a cavear dissolved in it; or (where that is not to be had) with anchovy
sauce, and the body of a crab bruised in the butter, and a little lemon juice
served up in basons.
To boil Salmon.
Let it be well scraped and cleansed from scales and blood: and after it has lain
about an hour in salt and spring-water, put it into a fish-kettle, with a
proportionate quantity of salt and horse-radish, and a bunch of sweet herbs. Put
it in while the water is lukewarm, and boil it gently till enough, or about half
an hour, if it be thick; or twenty minutes if it be a small piece. Pour off the
water, dry
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