Drain off the fat, add a little
flour and cook to a smooth paste. Add boiling water to make a sauce,
and cook until thick, stirring constantly. Season with grated onion,
[Page 403]
pepper and salt and sweet herbs. Reheat the fish in the sauce,
squeeze in the juice of half a lemon, and serve.
FRIED STURGEON--III
Cut sturgeon steaks into small cutlets. Dip into egg and crumbs,
fry in fat to cover, and serve with any preferred sauce.
BAKED STURGEON--I
Skin a large cut of sturgeon, parboil for fifteen minutes, drain,
cover with a marinade of oil and vinegar, and let stand for an hour.
Gash the surface deeply and fill the incision with a force meat
of bread-crumbs and minced salt pork, seasoning with lemon-juice,
pepper, and minced parsley, and adding enough melted butter to make
smooth. Cover, add enough boiling water to keep from burning, and
bake, basting frequently.
BAKED STURGEON--II
Skin a large cut of sturgeon, parboil for fifteen minutes, drain,
and cool. Rub with a marinade of oil and vinegar, cover, and bake
with enough water to keep from burning. Serve with Caper Sauce.
[Page 404]
BAKED STURGEON--III
Skin a six-pound cut of sturgeon and parboil for twenty minutes.
Drain and put into a baking-pan on a layer of thinly sliced bacon.
Pages:
284
285
286
287
288
289
290
291
292
293
294
295
296
297
298
299
300
301
302
303
304
305
306
307
308