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To Boylle sturgion

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at

To boile sturgion tak and cutt of the fynnys from the taile to the hed and chyne hym as a samon and cutt his fides in faire peces and mak a sauce of water and salt and when it boileth scom it clene and cast in the peces and let them boile and serve them.


Other versions of this recipe:

Sturgeon boiled (Two Fifteenth-Century Cookery-Books)

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