avy is reduced
to the quantity necessary to pour over it; take up your sturgeon
carefully, thicken the gravy with a spoonful of butter rubbed into a
large one of brown flour;--see that it is perfectly smooth when you put
it in the dish.

* * * * *

TO MAKE STURGEON CUTLETS.

The tail piece is the best; skin it and cut off the gristle, cut it into
slices about half an inch thick, sprinkle over them pepper and salt,
dredge them with flour, and fry them a nice light brown; have ready a
pint of good gravy, seasoned with catsup, wine, and a little pounded
cloves, and thickened with brown flour and butter; when the cutlets are
cold, put them into the gravy and stew them a few minutes; garnish the
dish with nice forcemeat balls and parsley fried crisp.

* * * * *

STURGEON STEAKS.

Cut them as for the cutlets, dredge them, and fry them nicely; dish them
quickly lest they get cold; pour over melted butter with chopped
parsley, and garnish with fried parsley.

* * * * *

TO BOIL STURGEON.

Leave the skin on, which must be nicely scraped, take out the gristle,
rub it with salt, and let it lie an hour, then put it on in cold water
with some salt and a few cloves of garlic; it must be dredged with flour
before it is put into the water, skim it carefully, and when dished,
pour over it melted butter with chopped parsley, a large spoonful of
mushroom catsup, one of lemon pickle, and one of pepper vinegar; send
some of it to table in a sauce boat;--the sturgeon being a dry fish,
rich sauce is necessary.

* * * * *

TO BAKE A SHAD.

The shad is a very indifferent fish unless it be large and fat; when you
get a good one, prepare it nicely, put some forcemeat inside, and lay it
at full length in a pan with a pint of water, a gill of red wine, one of
mushroom catsup, a little pepper, vinegar, salt, a few cloves of garlic,
and six cloves: stew it gently till the gravy is sufficiently reduced;
there should always be a fish-slice with holes to lay the fish on, for
the convenience of dishing without breaking it; when the fish is taken
up, slip it carefully into the dish; thicken the gravy with butter and
brown flour, and pour over it.

* * * * *

TO BOIL A SHAD.

Get a nice fat shad, fresh from the water, that the skin may not crack
in boiling, put it in cold water on a