To Souse Sturgeon

[ To Souse Sturgeon ] Garrett Clopper

Contributors
Contributor Role
Compiler
Contributor Name
Garrett Clopper

Date: The manuscript is dated 1790-1799. | 1790/01/01 to 1799/12/31

Publication Format
Manuscript

Type
Food

Ingredients
fish
sturgeon
bass
salt
water
vinegar
allspice
cloves
pepper

Source: Garrett Clopper. Planting Journal, Accounts and Recipes.
Institution: New Brunswick Museum Archives and Research Library | Source Origin: Beverley Robinson Papers | Sublocation: Planting Journal, Accounts and Recipes by Garrett Clopper, 1790-1799. | Reference: F46

Description

This recipe is on page 11 of the manuscript. Image courtesy of New Brunswick Museum Archives and Research Library.


Images
Transcription

To Souse Sturgeon

The Sturgeon to be skinned [oesp?]

then boil'd in Salt & Water at 

least to be shifted twice & well skim'd

when boil'd laid by to drain; and 

cool ~ to one Gallon of good Vinegar

add two quarts of Water in 

which Salmon or bass has been 

boil'd add 1/2 ozpound of Alspice

& 1 oz of Cloves with pepper and 

Salt at discretion & when scalding

hot poured on the fish & to be kept

close coverd ~ the scalding to

be repeated [word crossed out] after as the 

fish shall require it.