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sturgeon In Pottage

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at

Sturgeon in pottage. Take a sturgeon cut into pieces like hodgepodge, & put it to boil strongly to remove the scales close, & well washed, then put cinnamon, nutmeg, saffron, a little pepper, two or three chopped onions fried in butter, & sugar, & let it so stew well, & take peeled almonds, cut into long pieces, cook well, serve so with cinnamon thereon.


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