How to Cook Fish Part 54

STEWED STURGEON--II

Cut sturgeon steaks into small pieces and [Page 408]

parboil for fifteen minutes. Drain, season with salt and pepper, and cook slowly in b.u.t.ter 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 b.u.t.tered 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 b.u.t.tered 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 b.u.t.ter, 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.

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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 b.u.t.ter 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.

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ROASTED STURGEON

Clean and skin a six-pound cut of sturgeon, season with salt and pepper, and wrap in a large sheet of b.u.t.tered 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.

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FIFTY WAYS TO COOK TROUT

BROILED TROUT--I

Clean and split the fish and let stand for an hour in melted b.u.t.ter, seasoned with salt, pepper, and sweet herbs. Sprinkle with crumbs, broil, squeeze lemon-juice over, then serve.

BROILED TROUT--II

Gash a cleaned trout and marinate in oil and lemon-juice, seasoning with salt and pepper, minced chives, and parsley, and a little thyme. Drain, sprinkle with crumbs and chopped herbs, and broil carefully. Serve with any preferred sauce.

BROILED TROUT a LA MAiTRE D'HoTEL

Clean the fish but do not split. Score deeply on both sides, dip in seasoned oil, broil, and serve with Maitre d'Hotel Sauce.

BROILED BROOK-TROUT

Clean and split the fish, wipe dry, dip in seasoned oil and broil.

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Serve with any preferred sauce.

BROILED TROUT WITH BACON

Wash, clean, and split a trout, and remove the back-bone. Put a strip of bacon in place of the bone, tie the fish into its original shape and broil over a clear fire. Garnish with fried parsley.

BOILED TROUT--I

Put the fish into cold court bouillon, bring to the boiling point, and simmer for six minutes, drain, and serve with Cream Sauce.

BOILED TROUT--II

Tie a large trout in a cloth and boil it in salted and acidulated water to cover, adding an onion, a stalk of celery, and a bunch of parsley. When done, drain and keep warm. Stick blanched almonds into the fish, sharp side down, and pour over a Cream Sauce to which chopped hard-boiled eggs and parsley have been added.

BOILED BROOK-TROUT--I

Put the cleaned trout in a saucepan with [Page 413]

enough Claret to cover. Add a slice of lemon, two cloves, four pepper-corns, a blade of mace, and a pinch of salt. Simmer slowly until done and let cool in the liquid. Take out, strain a little of the liquid over them, and serve.

BOILED BROOK-TROUT--II

Prepare and clean four large trout, pour over then two cupfuls of boiling vinegar, two cupfuls of white wine, and enough water to cover. Add an onion, three cloves, three stalks of celery, four bay-leaves, a small bunch of parsley, a teaspoonful of peppercorns, and a little salt. Cover, boil until done, drain, and serve with any preferred sauce.

FRIED TROUT--I

Roll the cleaned fish in seasoned flour and fry in deep fat.

FRIED TROUT--II

Clean the fish, split, season with salt, dredge with flour, and saute for five minutes in hot b.u.t.ter.

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FRIED TROUT--III

Salt the fish and dip in equal parts of flour and corn-meal, thoroughly mixed. Saute in salt pork fat.

FRIED BROOK-TROUT

Clean and split the fish, dip in seasoned flour or corn-meal, and saute in b.u.t.ter or salt pork fat.

FRIED FILLETS OF TROUT--I

Remove the fillets from slices of sea-trout, dip in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with Tartar Sauce.