This section is from the book "Soyer's Standard Cookery", by Nicolas Soyer. Also available from Amazon: Soyer's Standard Cookery.
Take a piece of sturgeon about two pounds in weight and place it beneath a piece of meat which is to be baked on a stand in a dish; with the sturgeon put a little water, salt, pepper, etc., and a little chopped shallot may be used; you can also put potatoes round it. Peas, if in season, are a good accompaniment, with melted butter.
 
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