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Sturgeon To Roast

(Fish.) - (The Lady's Own Cookery Book)







Put a walnut-sized bit of butter (or more if it is a large fish), rolled

in flour, in a stewpan, with sweet-herbs, cloves, a gill of water, and a

spoonful of vinegar; stir it over the fire, and when it is lukewarm take

it off, and put in your sturgeon to steep. When it has been a sufficient

time to take the flavour of the herbs, roast it, and when done, serve it

with court bouillon, or any other fish sauce.











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