This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
6 pounds of sturgeon 1 1/2 quarts of good cider vinegar 1 onion 2 bay leaves 12 whole cloves
3 blades of mace
Skin the fish and let it soak in cold water for half an hour. Then put it in a kettle, cover it with boiling water and parboil fifteen minutes to remove the oily taste. Now drain and stand it in a cold place until the next day, then finish same as pickled salmon.
Cut two pounds of the fish into pieces about two inches square, put them into a stewing-pan and cover with boiling water. Simmer gently for fifteen minutes to extract the strong oily flavor. Now drain off the water, add one tablespoonful of butter, then salt and pepper; cover the saucepan and stew until tender, about twenty minutes. Then add half a pint of milk. Moisten one tablespoonful of flour with a little cold water, mix until smooth, then add it to the sturgeon to thicken the gravy, boil up and serve hot.
Take two pounds of sturgeon steaks, wash well, skin and parboil fifteen minutes; drain and wipe dry; dredge with salt and pepper and broil over a clear, mild fire. Pour over them a tablespoonful of melted butter, serve on a hot dish and garnish with parsley and lemon cut into quarters, or they may be spread with maitre d'hotel sauce.
Take a piece of sturgeon weighing six pounds, wash it well, skin it and parboil for twenty minutes. Put a quarter of a pound of bacon in the bottom of a baking-pan, place the sturgeon on top of it, add a little water to keep it from burning and bake one hour, basting every ten minutes. Serve with drawn butter.