STURGEON, Roast.
Ingredients.—Veal stuffing, buttered paper, the tail-end of a sturgeon. Mode.—Cleanse the fish, bone and skin it; make a nice veal stuffing (see [Forcemeats]), and fill it with the part where the bones came from; roll it in buttered paper, bind it up firmly with tape, like a fillet of veal, and roast it in a Dutch oven before a clear fire. Serve with good brown gravy, or plain melted butter. Time.—About 1 hour. Average costs, 1s. to 1s. 6d. per lb. Seasonable from August to March.
Note.—Sturgeon maybe plainly boiled, and served with Dutch sauce. The fish is very firm, and requires long boiling.