Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 255

Take out the bones and clean the head carefully: wash it well with eggs, seasoning it with pepper, salt, nutmeg, thyme, and parsley. Put some forcemeat on it, and roll it up. Boil it tender; take it up, lay it in sturgeon-pickle for four days; and if you please you may cut it in pieces as you would sturgeon.