Sturgeon Cutlet.
Remove all the fat from the fish; cut it into steak pieces. Beat up the yolks of eggs enough to moisten the pieces well; dip them into the beaten egg. Have ready a dish of grated bread crumbs (stale bread is best), then roll them in the bread crumbs and pepper them well.
Prepare a vessel of melted lard, have it boiling hot, but not burnt; lay in the pieces of fish and cover with a lid. Turn them over as they brown and remove the lid when they are nearly done.—Mrs. Dr. P. C.
Sturgeon or Drum.
Slice it like beefsteak, and roll in a thin egg batter, and fry in hot lard.
Chopped parsley and black pepper may be added, if liked.—Mrs. D., Suffolk.
Baked Sturgeon.
Wash the skin well, put in a pan and bake for three-quarters of an hour. Then take it out on a dish; pierce it with a knife in several places. Make a stuffing of pot-meat, bread crumbs, onions, parsley, thyme, pepper, and salt, all chopped well together. Stuff the holes with the mixture and put the rest in the gravy; return to the pan and bake until done.—Mrs. D.
To Fry Perch.
Sprinkle with salt and dredge with flour; after a while dredge with flour the other side. When the lard boils hard, skim it well and put in the fish. Serve hot.—Mrs. W.