, and
a large piece of butter rolled in a bit of flour. It may be served
with egg-sauce instead of parsnip, or boiled and served without
flaking with the usual sauce.

All _Salt Fish_ may be done in a similar way. Pour egg-sauce over it,
or parsnips, boiled and beaten fine with butter and cream.

HOW TO BOIL STURGEON--Water, 2 quarts; vinegar, 1 pint; a stick of
horseradish; a little lemon-peel, salt, pepper, a bay leaf. In this
boil the fish; when the fish is ready to leave the bones, take it up;
melt 1/2 lb. of butter; add an anchovy, some mace, a few shrimps, good
mushroom ketchup, and lemon juice; when it boils, put in the dish;
serve with the sauce; garnish with fried oysters, horseradish and
lemon.

HOW TO BROIL STURGEON.--Cut slices, rub beaten eggs over them, and
sprinkle them with crumbs of bread, parsley, pepper and salt; wrap
them in white paper, and broil gently. Use for sauce, butter, anchovy
and soy.

HOW TO DRESS FRESH STURGEON.--Cut slices, rub egg over them, then
sprinkle with crumbs of bread, parsley, pepper, salt; fold them in
paper, and broil gently. Sauce; butter, anchovy and soy.

HOW TO ROAST STURGEON.--Put a piece of butter, rolled in flour, into
a stewpan with four cloves, a bunch of sweet herbs, two onions, some
pepper and salt, half a pint of water and a glass of vinegar. Set it
over the fire till hot; then let it become lukewarm, and steep the
fish in it an hour or two. Butter a paper well, tie it round, and
roast it without letting the spit run through. Serve with sorrel and
anchovy sauce.

TROUT, A-LA-GENEVOISE--Clean the fish well; put it into the stewpan,
adding half champagne and half sherry wine. Season it with pepper,
salt, an onion, a few cloves stuck in it, and a small bunch of parsley
and thyme; put in it a crust of French bread; set it on a quick fire.
When done take the bread out, bruise it and thicken the sauce: add
flour and a little butter, and boil it up. Lay the fish on the dish,
and pour the sauce over it. Serve it with sliced lemon and fried
bread.

HOW TO BROIL TROUT--Wash, dry, tie it, to cause it to keep its shape;
melt butter, add salt, and cover the trout with it. Broil it gradually
in a Dutch oven, or in a common oven. Cut an anchovy small, and chop
some capers. Melt some butter with a little flour, pepper, salt,
nutmeg, and half a spoonful of vinegar. Pour it over the trout and
serve it hot.

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HOW TO CHOOSE AND