Sturgeons are good boiled or baked, but better fried. Before baking it,
boil it about fifteen minutes, to extract the strong oily taste, and
when baked, to eight or ten pounds of it put a quart of water into the
pan, and bake it till tender. (See directions for baking fish, No. 76.)
The part next to the tail is the best for baking or frying. Sturgeons
are very nice, cooked in the following manner. Cut it in slices nearly
an inch thick--fry a few slices of pork--when brown, take them up, and
put in the sturgeon. When a good brown color, take them up, and stir in
a little flour and water, mixed smoothly together. Season the gravy with
salt, pepper, and catsup--stir in a little butter, and wine if you like,
then put back the sturgeon, and let it stew a few minutes in the gravy.
While the sturgeon is cooking, make force meat balls of part of the
sturgeon and salt pork--fry and use them as a garnish for the fish.