Take the hard roes of several sturgeon, and lay them in a tub of water; take away ail the fibres as you would from a calf's brains, then, with a whisk, beat the roes in the water, shaking off from the whisK whatever fibres may be adhering to it; then lay the roes on sieves for a short time; after which put them into fresh water again; and continue to whip them, and change the water, until the roes are perfectly cleansed and free from fibre; lay them on sieves to drain, season them well with salt and pepper; wrap them in a coarse cloth, tying them up like a ball, and let them drain thus till the next day, when serve them with fried bread, and shallots chopped small. If they are to be kept for sometime, put more salt to them.