All _Salt Fish_ may be done in a similar way. Pour egg-sauce over it,
or parsnips, boiled and beaten fine with butter and cream.
HOW TO BOIL STURGEON--Water, 2 quarts; vinegar, 1 pint; a stick of
horseradish; a little lemon-peel, salt, pepper, a bay leaf. In this
boil the fish; when the fish is ready to leave the bones, take it up;
melt 1/2 lb. of butter; add an anchovy, some mace, a few shrimps, good
mushroom ketchup, and lemon juice; when it boils, put in the dish;
serve with the sauce; garnish with fried oysters, horseradish and
lemon.
HOW TO BROIL STURGEON.--Cut slices, rub beaten eggs over them, and
sprinkle them with crumbs of bread, parsley, pepper and salt; wrap
them in white paper, and broil gently. Use for sauce, butter, anchovy
and soy.
HOW TO DRESS FRESH STURGEON.--Cut slices, rub egg over them, then
sprinkle with crumbs of bread, parsley, pepper, salt; fold them in
paper, and broil gently. Sauce; butter, anchovy and soy.
HOW TO ROAST STURGEON.--Put a piece of butter, rolled in flour, into
a stewpan with four cloves, a bunch of sweet herbs, two onions, some
pepper and salt, half a pint of water and a glass of vinegar. Set it
over the fire till hot; then let it become lukewarm, and steep the
fish in it an hour or two. Butter a paper well, tie it round, and
roast it without letting the spit run through. Serve with sorrel and
anchovy sauce.
TROUT, A-LA-GENEVOISE--Clean the fish well; put it into the stewpan,
adding half champagne and half sherry wine.
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