How To Boil Sturgeon

The liquor that sturgeon is to be boiled in, must; be composed of two quarts of water, a pint of vi-negar, a stick of horse-radish, some whole pepper, a bay-leaf, and a small handful of salt. Take as much of this liquor as will just boil the sturgeon, and make the following sauce. Dissolve an anchovy in a pound of melted butter, bruise the body of a crab in the butter, and then put in a few shrimps, or craw-fish, a blade or two of mace, a little catchup, and lemon-juice. Drain the fish well, and put it in a dish, and the sauce in cups. Garnish with fried oysters, sliced lemons, and scrap ed horse-radish.

How To Roast Fresh Sturgeon

Take eight or ten pounds of sturgeon, with the scales on, and lay it in salt and water for eight hours. Afterwards fasten it to the spit and roast it for a quarter of an hour, basting it well with butter, and then drudge it well with flour. This done, grate a little nutmeg over it; likewise throw over it powder of pepper, a little mace, and salt, together with a few sweet herbs, dried and powder'd fine; last of all, crumbs of bread. Keep drudging it with crumbs of bread, and basting it with the liquor that falls from it, till it is enough. In the mean while prepare the following sauce:

Take a pint of water, an anchovy, an onion, a bundle of sweet herbs, some whole pepper, a piece of horse-radish, a little lemon-peel, with cloves and mace. Boil them together for a quarter of an hour, and then strain off the liquor. Put it into the saucepan again, with a pint of white wine, a dozen oysters, with their liquor, two spoonfuls of catchup, two of walnut pickle, one of mushroom pickle, the flesh of a lobster, or shrimps, or prawns, and a good piece of butter roll'd in flour. Boil all together; take up the fish, and pour the sauce over it. Garnish with fried toasts and slices of lemon.