OPEN TART.
STRAWBERRY, Open Tart of, or any other Kind of Preserve.
Ingredients.—Trimmings of puff-paste, any kind of jam. Mode.—Butter a tart-pan of the shape shown in the engraving, roll out the paste to the thickness of ½ an inch, and line the pan with it; prick a few holes at the bottom with a fork, and bake the tart in a brisk oven from 10 to 15 minutes. Let the paste cool a little; then fill it with preserve, place a few stars or leaves on it, which have been previously cut out of the paste and baked, and the tart is ready for table. By making it in this manner, both the flavour and colour of the jam are preserved, which would otherwise be lost, were it baked in the oven on the paste; and, besides, so much jam is not required. Time.—10 to 15 min. Average cost, 8d. Sufficient.—1 tart for 3 persons. Seasonable at any time.
OPEN-TART MOULD.
STURGEON, Baked.
Ingredients.—1 small sturgeon, salt and pepper to taste, 1 small bunch of herbs, the juice of ½ lemon, ¼ lb. of butter, 1 pint of white wine. Mode.—Cleanse the fish thoroughly, skin it, and split it along the belly without separating it; have ready a large baking-dish, in which lay the fish, sprinkle over the seasoning and herbs very finely minced, and moisten it with the lemon-juice and wine. Place the butter in small pieces over the whole of the fish, put it in the oven, and baste frequently; brown it nicely, and serve with its own gravy. Time.—Nearly 1 hour. Average cost, 1s. to 1s. 6d. per lb. Seasonable from August to March.
STURGEON, Roast.
Ingredients.—Veal stuffing, buttered paper, the tail-end of a sturgeon. Mode.—Cleanse the fish, bone and skin it; make a nice veal stuffing (see [Forcemeats]), and fill it with the part where the bones came from; roll it in buttered paper, bind it up firmly with tape, like a fillet of veal, and roast it in a Dutch oven before a clear fire. Serve with good brown gravy, or plain melted butter. Time.—About 1 hour. Average costs, 1s. to 1s. 6d. per lb. Seasonable from August to March.
Note.—Sturgeon maybe plainly boiled, and served with Dutch sauce. The fish is very firm, and requires long boiling.