| Transcript |
- LEFT PAGE
194 Caviar How Made
It is made from Sturgeon Roe and
is principally made in Russia.
There are 2 Kinds of Caviar, one
fresh or grained, and the other
hard or pressed. In both cases
the roes are placed upon a web
or network, with narrow meshes,
forming a Kind of Seive stretched
over a wooden Hoop. Possably a
fine wire quare would be still better.
The fish eggs are than forced
through the meshes by pressing the
mass slightly, until nothing is left
on the upper surface, but the cellular
tissue, the fat, and tendons. The
Eggs fall into a wood recepticle
placed underneath, and are next
sprinkled with a very fine salt of
the best quality, the mass being
stirred with a large wooden fork
Caviar having 8 or 9 teeth. The quantity of
salt varies, according to the season,
that is to say in the month of
August 3 to 5 pounds of salt to
Every pood (36 pounds) and 1 3/4 to
2 1/2 in winter. The less the caviar
is salted the better it is.
At first the Eggs mixed with salt
Exhibit a pasty appearance when
stirred but after Each grain is
thoroughly impregnated with the salt,
the mass swells and when stirred
there is a slight rustling, similar
to what would be the case in the
stirring of fine particles of glass.
This is a sign that the preparation
is complete. The caviar is then
placed in casks of Linden Wood
which imports no unpleasant
taste, as other woods might do.
RIGHT PAGE
Caviar How Made 195
To prepare the pressed caviar, a tub
is half filled with pickle, more less
strong with salt, according to the
temperature of the season, is placed in
the network. To secure a throrough
impregnation of the Eggs by the pickle, the
mass is stirred with a wooden fork,
turning it always from the same side.
The Eggs are strained out, and when
thoroughly drained, a quantity of about
100 pounds is placed in a sack and then
subjected to the action of a press, in order
Caviare to remove all of the pickle, and convert
the whole into a compact mass, as curd
is made into cheese. In thus preparing
the caviar, a number of the Eggs are
broken, and a portion of the contents
runs off with the pickle, so that for
Each pood (36 pounds) there is a loss of
10 or 12 pounds. After removing the
pressed caviare from the box, it is placed
in casks, holding about 30 pounds, the
interior of which is lined with napkin
cloth, on which is caviare, it always
bears the name of Napkin caviare.
The better class is called Bag caviare.
Fresh caviare is the dearest. It costs
30 Roubles a pood at Astrekan [Astrakhan]
March 28 1874
|
|---|
