How to Cook Fish

by Myrtle Reed

BAKED STURGEON—II

Skin a large cut of sturgeon, parboil for fifteen minutes, drain, and cool. Rub with a marinade of oil and vinegar, cover, and bake with enough water to keep from burning. Serve with Caper Sauce.

BAKED STURGEON—III

Skin a six-pound cut of sturgeon and parboil for twenty minutes. Drain and put into a baking-pan on a layer of thinly sliced bacon. Add enough boiling water to keep from burning, and bake until done, basting often.