Sturgeon with Sauce
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "Sturgeon with Sauce". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Sturgeon with Sauce. Kill the sturgeon and leave it for two days to become more tender; cook it in good white wine mixed with an equal amount of water, and enough salt; boil the sturgeon as long as for veal, and break it into pieces -although it is prettier to serve it whole because any fish is better whole than in pieces; when it is cooked, take it out and color it yellow with saffron and orange juice if you like; the sauce for it should be White Sauce as I said above, but with more ginger. As well, you can serve White Garlic Sauce or else Mustard Sauce with it.

[Note that any fish should be well seasoned.]

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
  <>. Accessed on July 15, 2020, 7:51 pm.

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