How to Cook Fish

by Myrtle Reed

STURGEON À LA NORMANDY

Remove the skin from a five-pound cut of sturgeon, cover with thin slices of salt pork, and tie into shape with a string. Put into a saucepan with sliced vegetables, two tablespoonfuls of butter, one cupful of white wine, two cupfuls of white stock, a little oyster or mussel liquor, and salt and sweet herbs to season. Cover and cook slowly for an hour, basting with the liquid frequently. When done, drain the fish, and keep warm. Strain the liquid, skim off the fat, thicken with a tablespoonful each of butter and flour cooked together, take from the fire, add the yolks of four eggs beaten with the juice of a lemon, and two tablespoonfuls of butter in small bits. Take the pork off the sturgeon, pour the sauce over, and serve.

STURGEON À LA RUSSE

Soak two pounds of sturgeon in salted water to cover for ten or twelve hours. Drain and marinate in vinegar for an hour. Put it into a fish-kettle with boiling water to cover, adding two onions, a bunch of sweet herbs, and a little salt. When nearly done drain, dredge with flour, and brown in the oven, basting with melted butter. Bone and skin two anchovies and put them into a saucepan with a wineglassful of white wine, a small onion, a bit of lemon-peel, and a cupful of stock. Boil for five minutes, strain, thicken with flour and butter cooked together, take from the fire, add two tablespoonfuls of cream, and pour over the fish, or serve separately.