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Seafood  | Time: Nearly 1 hour.
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Ingredients
- 1 small sturgeon
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salt to taste
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pepper to taste
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1 small bunch of herbs
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the juice of 1/2 lemon
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1/4 lb. of butter
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1 pint of white wine
| Directions
Cleanse the fish thoroughly, skin it, and split it along the belly without separating it
Have ready a large baking-dish, in which lay the fish
Sprinkle over the seasoning and herbs very finely minced, and moisten it with the lemon-juice and wine
Place the butter in small pieces over the whole of the fish
Put it in the oven, and baste frequently
Brown it nicely, and serve with its own gravy |
Source: The Book of Household Management by Isabella Beeton (1859)
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Soles, Fried
