This is the most approved way of dressing sturgeon. Carefully take
off the skin, as its oiliness will give the fish a strong and
disagreeable taste when cooked. Cut from the tail-piece slices
about half an inch thick, rub them with salt, and broil them over
a clear fire of bright coals. Butter them, sprinkle them with
cayenne pepper, and send them to table hot, garnished with sliced
lemon, as lemon-juice is generally squeezed over them when eaten.

Another way is to make a seasoning of bread-crumbs, sweet herbs,
pepper and salt. First dip the slices of sturgeon, in beaten yolk
of egg, then cover them with seasoning, wrap them up closely in
sheets of white paper well buttered, broil them over a clear fire,
and send them to table either with or without the papers.


STEWED CARP.

Having cut off the head, tail, and fins, season the carp with
salt, peppers and powdered mace, both, inside and out. Rub the
seasoning on very well, and let them lay in it an hour, Then put
them into a stew-pan with a little parsley shred fine, a whole
onion, a little sweet marjoram, a tea-cup of thick cream or very
rich milk, and a lump of butter rolled in flour. Pour in
sufficient water to cover the carp, and let it stew half an hour.

Perch may be done in the same way.

You may dress a piece of sturgeon in this manner, but you must
first boil it for twenty minutes to extract the oil. Take off the
skin before you proceed to stew the fish.