Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Sturgeon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of sturgeon
- a gill of red wine
- a spoonful of butter rubb'ed into a large one of nrown flour
Directions
GET a piece of sturgeon with the skin on, the piece next to the tail, scrape i:t well, cut out the gris- tle, and boil it about twent^ minutes to take out the oil; take it up, pull off the large scales, and when cold, stuff it with forcemeat, made of bread crumbs, but- ter, chopped parsley, pepper and salt, put it in a Dutch oven just large enough to hold it, with a pint and a half of water, a gill of red wine, one of mushroom catsup, some salt and pepper, stew it gently till the gravy is reduced to the quantity necessary to pour over it; take up your sturgeon carefully, thicken the gravy with a spoonful of butter rubb'ed into a large one of nrown flour; — see that it is perfectly smooth when you put it in the dish.