Sturgeon

(Recipe #54, pages 136 – 137)

When the sturgeon has been killed and gutted, wrap it in a cloth and lay it on a stone slab in the cellar for a day or two, because it is tough when cooked fresh. Before boiling, rub it down several times with salt and water to remove all traces of slime; depending on its size, cut it into 5–12 pieces, which can be further divided into convenient pieces after cooking. Continue reading

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