_Ralph Titchbourn,_ Cook.
Take a piece of fresh Sturgeon, of about eight or ten Pounds; let it lie in
Water and Salt, six or eight Hours, with its great Scales on: then fasten
it on the Spit, and baste it well with Butter for a quarter of an Hour; and
after that, drudge it with grated Bread, Flour, some Nutmeg, a little Mace
powder'd, Pepper and Salt, and some sweet Herbs dry'd and powder'd,
continuing basting and drudging of it till it is enough. Then serve it up
with the following Sauce, _viz._ one Pint of thin Gravey and Oyster Liquor,
with some Horse-Radish, Lemon-Peel, a bunch of sweet Herbs, some whole
Pepper, and a few Blades of Mace, with a whole Onion, an Anchovy, a
spoonfull or two of liquid Katchep, or some Liquor of pickled Walnuts, with
half a Pint of White Wine: strain it off, and put in as much Butter as will
thicken it. To this put Oysters parboil'd, Shrimps or Prawns pickt, or the
inside of a Crab, which will make the same Sauce very rich; then garnish
with fry'd Oysters, Lemon sliced, butter'd Crabs and fry'd Bread, cut in
handsome Figures, and pickled Mushrooms. _N.B._ If you have no Katchep, you
may use Mushroom Gravey, mention'd in the first Part of your Treatise, or
some of the travelling Sauce in the same Book, or else a small Tea spoonful
of the dry Pocket-Sauce.
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