Sturgeon
- 5-6 lbs sturgeon meat
- 2 Tbsps salt
- Cayenne pepper
- 1 dozen cloves
- 3 blades of mace
- Vinegar
- 3 Tbsps sugar, sifted
Procure 5-6 lbs of meat from the thick part of the fish. Put it on to boil with plenty of water. Add salt. As it boils, skim off all the fat. It will require 2 hours or more of cooking and should be simmered slowly or the fish will break to pieces. When you can run a straw through it, remove it from the water and drain.
When done draining, place in a stone pot or tureen. Season very highly with cayenne pepper and salt. Add the cloves and mace.
Mix together vinegar and water in the proportion of a bowl of water to every 2 of vinegar. Slowly stir in the sifted sugar. Cover the fish with the mixture and set aside and take a deep breath for 24 hours, keeping it closely covered. Then it is ready for use.
Cut off as much as is needed and serve in a flat dish with some of the liquor around it.
When done draining, place in a stone pot or tureen. Season very highly with cayenne pepper and salt. Add the cloves and mace.
Mix together vinegar and water in the proportion of a bowl of water to every 2 of vinegar. Slowly stir in the sifted sugar. Cover the fish with the mixture and set aside and take a deep breath for 24 hours, keeping it closely covered. Then it is ready for use.
Cut off as much as is needed and serve in a flat dish with some of the liquor around it.
Submitted by Mar 3, 2010
15 min
30 min
45 min