How To Boil Sturgeon

Take off the skin, which is very rich and oily; cut in slices; season with pepper and salt; broil over a clear fire; rub over each slice a bit of butter, and serve with no other accompaniment than lemon; or the slices may be dipped in seasoning or forcemeat, twisted in buttered white paper, and so broiled. For sauce, serve melted butter with catsup. Garnish with sliced lemon, as the juice is generally used with the fish.

How To Roast Sturgeon

A piece of sturgeon may be tied securely on a spit, and roasted. Keep it constantly basted with butter, and when nearly done dredge with bread crumbs. When the flakes begin to separate, it is done. It will take about half an hour before a brisk fire. Serve with good gravy, thickened with butter and flour, and enriched with an anchovy, a glass of sherry wine, and the juice of half a Seville orange or lemon.

How To Stew Sturgeon

Take enough gravy to cover the fish; set it on with a tablespoonful of salt, a few corns of black pepper, a bunch of sweet herbs, an onion or two, scraped horse-radish, and a glass of vinegar. Let this boil a few minutes; then set it aside to become pretty cool; then add the fish; let it come gradually to boil; and then stew gently till the fish begins to break. Take it off immediately; keep the fish warm; strain the gravy, and thicken with a good piece of butter; add a glass of port or sherry wine, a grate of nutmeg, and a little lemon juice. Simmer till it thickens, and then pour over the fish. Sauce, anchovy.

How To Fry Sturgeon

Cut the fish into rather thin slices; sprinkle it well with salt on both sides; when the salt has drawn out all the moisture of the fish, roll it in bread crumbs and egg, and fry it in hot lard. When done, take it out and put a glass of water, a spoonful of vinegar, and a little lemon-peel into the pan, give it a boil, cup and strain it over the fish. to boil whitings; (French Receipt.)

Having scraped, cleaned, and wiped them, lay them on a fish-plate, and put them into water at the point of boiling; throw in a handful of salt, two bay leaves, and plenty of parsley, well washed, and tied together; let the fish just simmer from five to ten minutes, and watch them closely that they may not be over-done. Serve parsley and butter with them, and use in making it the liquor in which the whitings have been boiled.

Just simmered from 5 to 10 minutes.