Fresh Sturgeon Steak Marinade

Original Recipe

Take one slice of sturgeon two inches thick; let it stand in hot water five minutes; drain, put it in a bowl and add a gill of vinegar, two tablespoonfuls of melted butter, half a teaspoonful of salt, a saltspoonful of black pepper and the juice of half a lemon; let it stand six hours, turning it occasionally; drain and dry on a napkin; dip it in egg; roll in bread crumbs and fry, or rather boil, in very hot fat. Beat up the yolks of two raw eggs, add a teaspoonful of French mustard, and by degrees, half of the marinade, to make a smooth sauce, which serve with the fish.

Ingredients

grocery
  • 1 slice of sturgeon two inches thick
  • 5 minutes
  • 1 bowl and add a gill of vinegar
  • 2 tablespoonfuls of melted butter
  • 1 teaspoonful of salt
  • 1 saltspoonful of black pepper and the juice of half a lemon
  • 6 hours
  • 1 napkin
  • 2 raw eggs
  • 1 teaspoonful of french mustard
  • 1 smooth sauce

Shop Ingredients

Shop on Instacart

Prices and availability vary by location. We may earn a commission from purchases.

receipt_long

Instructions

  1. 1

    Take one slice of sturgeon two inches thick; let it stand in hot water five minutes; drain, put it in a bowl and add a gill of vinegar, two tablespoonfuls of melted butter, half a teaspoonful of salt, a saltspoonful of black pepper and the juice of half a lemon; let it stand six hours, turning it occasionally; drain and dry on a napkin; dip it in egg; roll in bread crumbs and fry, or rather boil, in very hot fat.

  2. 2

    Beat up the yolks of two raw eggs, add a teaspoonful of French mustard, and by degrees, half of the marinade, to make a smooth sauce, which serve with the fish.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)