How to Cook Fish

by Myrtle Reed

STURGEON À LA FRANÇAISE

Skin and clean a five-pound cut of sturgeon, and tie into shape with strings. Put into a buttered saucepan with sliced carrots and onions, a bunch of parsley, three blades of mace, three cloves of garlic, and salt and pepper to season. Add red wine and white stock in equal parts to cover. Simmer until done, drain, and keep warm. Take enough of the strained liquid to make a sauce, and thicken with butter and flour cooked together. Take from the fire, add a tablespoonful of anchovy essence, a dash of paprika, two tablespoonfuls of butter, and the juice of a lemon. Pour over the fish and serve.