How to Cook Fish

by Myrtle Reed

FRIED STURGEON—II

Cut the fish into cutlets, dredge with flour, dip into egg and crumbs, and sauté in a frying-pan. Drain off the fat, add a little flour and cook to a smooth paste. Add boiling water to make a sauce, and cook until thick, stirring constantly. Season with grated onion, pepper and salt and sweet herbs. Reheat the fish in the sauce, squeeze in the juice of half a lemon, and serve.