Roast Sturgeon is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of skinned and boned sturgeon, stuffed with a veal forcemeat that's oven-roasted in parchment paper. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Sturgeon.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
333. INGREDIENTS.—Veal stuffing, buttered paper, the tail-end of a sturgeon.
Mode.—Cleanse the fish, bone and skin it; make a nice veal stuffing (see Forcemeats), and fill it with the part where the bones came from; roll it in buttered paper, bind it up firmly with tape, like a fillet of veal, and roast it in a Dutch oven before a clear fire. Serve with good brown gravy, or plain melted butter.
Time.—About 1 hour. Average cost, 1s. to 1s. 6d. per lb.
Seasonable from August to March.
Note.—Sturgeon may be plain-boiled, and served with Dutch sauce. The fish is very firm, and requires long boiling.
Modern Redaction
Ingredients:
1 tail-end of a sturgeon veal stuffing
baking parchment, buttered
Method:
Wash and clean the fish then remove the skin and bones. Prepare your veal stuffing and use this to fill the back cavity (where the bones came from). Roll in the buttered baking parchment and bind securely with string.
Place in a flame-proof casserole (or Dutch oven) and place in the oven. Roast for about 40 minutes, or until cooked through and tender. Transfer to a serving dish and accompany with brown gravy or melted butter sauce.
