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Caviare

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Caviare

Ingredients

Directions

  1. Remove the caviare from the female Sturgeon.

  2. Beat it flat.

  3. Sprinkle with coarse sea salt.

  4. Dry it first in the sun and air.

  5. Then dry it in an oven until it becomes very dry and reddish brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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