~ Informative articles on the history of gardening and garden restoration ~

Cookery Through the Ages
Recipes from the Medieval to the Victorian ages.


Sturgeon to Boil and to Roast



To two quarts of water, put a pint of vinegar, a stick of horse-radish, two or three bits of lemon peel, some pepper, a bay-leaf, and a little salt.

Boil the fish from the liquor, and when the flesh appears to be ready to separate from the bones, take it up.

Melt a pound of butter, put to it an anchovy, a blade of two of mace, bruise the body of a crab in the butter, a few shrimps or crayfish, a little ketchup, and some lemon juice.

When it boils, lay the fish in the dish, and serve it with the sauce poured into tureens.

Garnish with fried oysters, scraped horse-radish, and slices of lemon.

To roast:

Put it on a lark spit, and tie it on the roasting spit.

Baste it well with butter, make a good sauce of cullis, white wine, anchovies, a squeeze of a Seville orange, and a little sugar.




Taken from Duncan MacDonald, The New London Family Cook, c. 1800

Please also visit Old London Maps on the web as many of the maps
and views available there have plans and depictions of gardens from
the medieval period through to the late nineteenth century.

Copyright © Sara Douglass Enterprises Pty Ltd 2006
No material may be reproduced without permission
unless specifically stated otherwise