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Updated: June 13, 2025
STURGEON. Fresh sturgeon should be cut in slices, rubbed over with egg, and sprinkled with grated bread, parsley, salt and pepper. Then fold the slices in white paper, and broil them gently. For sauce, send up butter, anchovy, and soy. Another way.
There were hams boiled in sherry or madeira with pistachios, eels, reared in soft water and fed on chickens' entrails and served with anchovy paste and garlic, fried stuffed pigs' ears, eggs with cocks' combs, dormice in honey, pigeons with mushrooms, crabs boiled in sherry, crawfish and salmon and lobster, caviar pickled in the brine of spring-salt, pheasants stuffed with chestnuts and lambs' hearts, grainless cheeses, raisins soaked in honey and brandy, potted hare, chicken sausages, mutton fed on the marshes, boars boned and served whole and stuffed with oysters, a list which would have opened the eyes of such an indifferent eater as Lucullus!
He was too much excited to sleep, for he had been obliged to pledge his comrades far too often, and a cup of tea would be just the thing. After that he would read a few pages, and only then try to go to sleep. "Yes, make me some tea," he assented, "but not too strong." He put on a comfortable smoking-jacket. Gähler brought his tea almost immediately, and with it a plate of anchovy sandwiches.
SAUCE FOR CHICKENS. An anchovy or two boned and chopped, some parsley and onion chopped, adding pepper, oil, vinegar, mustard, and walnut or mushroom ketchup. These mixed together will make a good sauce for cold chicken, partridge, or veal.
FORCEMEAT FOR HARE. Chop up the liver, with an anchovy, some fat bacon, a little suet, some sweet herbs, and an onion. Add salt, pepper, nutmeg, crumbs of bread, and an egg to bind all together. FORCEMEAT FOR SAVOURY PIES. The same as for fowls, only substituting fat or bacon, instead of suet.
In the mean time, cut the eel very fine; add the same quantity of grated bread, a little lemon-peel, an anchovy, parsley, and the yolks of two or three hard eggs, and half a pint of oysters blanched and bearded; chop all these as fine as possible; mix all together with a quarter of a pound of melted butter; and with this forcemeat lay a rim in the inside of the dish; put in the turbot, and fill up the vacancies with forcemeat; strain off the broth, scum it very clean, and add a lump of butter rolled in flour, and a glass of white wine; pour this over the fish.
Add half a pint of sherry, an anchovy, two spoonfuls of walnut ketchup, the same of mushroom ketchup, and some chopped herbs as before. The same sauce as before. Another way. Put into a pan a knuckle of veal, two fine cow heels, two onions, a few cloves, peppercorns, berries of allspice, mace, and sweet herbs.
When a Jack or Pike is discharged of its Scales and Entrails, and well clean'd, prepare a Mixture in the following Manner, to be sew'd up in the Belly of the Fish: Take of grated Bread about one third part, the Rivet, or Liver of the Fish cut small, with Oysters chopped, or the Flesh of Eels cut small; mix these with three or four Eggs butter'd in a Sauce-pan, to which add Pepper and Salt with some dry'd Sweet Marjoram well pouder'd, or such other Sweet-herbs as are most grateful to the Palate, an Anchovy shred small, and fill the Belly of the Fish with the Preparation, and sew it up.
And my! they were good! There were little pieces of gherkins and capers in the mayonnaise, and Heavy reveled in this dish. The most delicious slices of pink ham between soft crackers and other sandwiches of anchovy paste and minced sardines. These were the "solids." Cakes, sweet crackers, Babette's cookies and lady-fingers were heaped on other plates, ready to serve.
Take a pint of oysters and chop them, put in a few bread-crumbs, a little pepper, shred mace, and an onion, mix them all together, and stuff your mutton on both sides, then roast it at a slow fire, and baste it with nothing but butter; put into the dripping-pan a little water, two or three spoonfuls of the pickle of oysters, a glass of claret, an onion shred small, and an anchovy; if your liquor waste before your mutton is enough, put in a little more water; when the meat is enough, take up the gravy, skim off the fat, and thicken it with flour and butter; then serve it up.
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