Boiled Sturgeon - I

Cover a cut of sturgeon with salted and acidulated water. Add an onion, six cloves, a slice of carrot, three bay-leaves, a small bunch of parsley, and a cupful of wine. Simmer slowly until done, drain, and serve with some of the cooking liquor thickened with flour, browned in butter.

Boiled Sturgeon - II

Boil the fish in court bouillon and serve with Drawn-Butter Sauce.

Broiled Sturgeon Steaks - I

Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season with salt and pepper, and broil. Serve with melted butter or Maitre d'Hotel Sauce.

Broiled Sturgeon Steaks - II

Skin and soak for an hour in cold salted water. Drain, wipe dry, and soak for an hour in a marinade of oil and vinegar. Drain and broil. Serve with melted butter and lemon-juice.

Broiled Sturgeon Steaks - III

Skin the steaks and soak in cold, salted water for an hour, drain, season, and broil, basting with melted butter as required. Season with melted butter and garnish with lemon quarters and parsley. Or, brown a tablespoonful of flour in butter, add half a cupful of cold water and cook until thick, stirring constantly. Season with salt, lemon-juice, and Worcestershire Sauce, or anchovy essence. Bring to the boil, pour over the fish, and serve.

Fried Sturgeon - I

Parboil slices of sturgeon in milk for fifteen minutes, drain, dip in beaten egg, then in seasoned flour, and fry brown in butter.

Fried Sturgeon - II

Cut the fish into cutlets, dredge with flour, dip into egg and crumbs, and saute in a frying-pan. 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, 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.

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. Add enough boiling water to keep from burning, and bake until done, basting often.