and for an hour.
Gash the surface deeply and fill the incision with a force meat
of bread-crumbs and minced salt pork, seasoning with lemon-juice,
pepper, and minced parsley, and adding enough melted butter to make
smooth. Cover, add enough boiling water to keep from burning, and
bake, basting frequently.

BAKED STURGEON--II

Skin a large cut of sturgeon, parboil for fifteen minutes, drain,
and cool. Rub with a marinade of oil and vinegar, cover, and bake
with enough water to keep from burning. Serve with Caper Sauce.

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BAKED STURGEON--III

Skin a six-pound cut of sturgeon and parboil for twenty minutes.
Drain and put into a baking-pan on a layer of thinly sliced bacon.
Add enough boiling water to keep from burning, and bake until done,
basting often.

BAKED STURGEON--IV

Skin a six-pound cut of sturgeon, soak in salted water for an hour,
drain, and parboil in fresh water. Make a stuffing of bread-crumbs,
chopped salt pork, sweet herbs, and enough melted butter to make
a smooth paste. Score the upper-side of the fish deeply and fill
the gashes with the stuffing. Put in a buttered baking-pan with
enough water to keep from burning, and bake for an hour, basting
as required. Serve with Drawn-Butter Sauce, seasoned with capers
and catsup.

BAKED STURGEON--V

Cover a buttered baking-pan with thin slices of salt pork. Sprinkle
with chopped carrot, turnip, and onion, and lay a thick cut of
sturgeon upon it. Season the fish with salt, pepper, and lemon-juice,
and cover with thin slices of pork. Cook for ten minutes,
[Page 405]
then add one cupful of boiling water, and cook slowly, basting
as required. Dredge with seasoned flour after each basting, and
add more boiling water if necessary. After the fish has cooked
for an hour, remove the pork, and drop it into the pan. Pour a
wineglassful of Sherry over the fish, spread with butter, and dredge
thickly with flour. Bake until the fish is a rich brown color. Take
out the pork and add enough boiling water to the liquid in the
pan to make the required quantity of sauce. Thicken with butter
and flour cooked together, strain, and serve with the fish.

STURGEON A LA CARDINAL

Clean two pounds of sturgeon, bind into shape with tape, and put
it into a buttered saucepan with acidulated water to cover. Add an
onion, four cloves, a blade of mace, a sliced carrot, and a bunch
of sweet herbs. Simmer gently until the fish is done and serve
with Lobster Sauce.

STUR