How to Cook Fish

by Myrtle Reed

BROILED STURGEON STEAKS—III

Skin the steaks and soak in cold, salted water for an hour, drain, season, and broil, basting with melted butter as required. Season with melted butter and garnish with lemon quarters and parsley. Or, brown a tablespoonful of flour in butter, add half a cupful of cold water and cook until thick, stirring constantly. Season with salt, lemon-juice, and Worcestershire Sauce, or anchovy essence. Bring to the boil, pour over the fish, and serve.