Cookery for every household

Sturgeon Solway and further north. In summer it is brought into the London market from abroad, chiefly from Holland. Its flesh is very delicious, and closely resembles veal in taste and texture, in fact, it may be made into cutlets and fried, or a large piece may be roasted in exactly the same way as veal. The hard roe of the sturgeon furnishes the famous caviare, which is considered such a delicacy and is used so largely for hors-d’oeuvre. Both Russian and American caviare are sent into this country in large quantities. The sturgeon also provides us with isinglass, one of the purest forms of gelatine. This is prepared from the bladder of the fish. 260. Fried Cutlets of Sturgeon 1| lbs. sturgeon. Lemon juice. A little flour. Egg and bread-crumbs. 1 tea-sp. chopped parsley. Seasoning. Piquante sauce. Remove all skin and bone from the fish and cut it in small neat cutlets about £ an inch in thickness. Rub them over on both sides with a piece of cut lemon, and coat them lightly with flour. Then mix the parsley and a little pepper and salt with the beaten egg, and egg and bread-crumb the cutlets (see p. 249). Fry them in a small quantity of clarified fat in a frying pan in the same way as veal cutlets, and until a golden brown colour on both sides. Drain them and serve them garnished 'with parsley and cut lemon. Piquante, tomato, or any other suitable sauce should be served separately. Time to cook, 10 to 12 minutes. Sufficient for 4 or 5 persons. 261. Fillets of Sturgeon with Sauce 2 lbs. sturgeon. Seasoning. Lemon juice. Warm water. A bunch of herbs. Caper or tomato sauce. Cleanse the piece of sturgeon carefully, remove the skin and bone, and cut the flesh into small neat fillets. Rub these over on both sides with a cut lemon, season them with pepper and salt, and lay them on a greased tin or baking dish. Pour round the fish enough warm water to barely cover it (or white wine may be used if preferred), put in a small bunch of herbs, and cover all with greased paper. Now cook the fish in a moderate oven until tender, and meanwhile prepare § pint of caper, tomato, or any other suitable sauce. The sauce must be made fairly thick to allow for some thinning down afterwards. When the fish is ready, arrange the fillets neatly on a hot dish and keep them warm. Remove the bunch of herbs, and reduce the liquid in the tin or dish until only 2 or 3 tablespoonfuls are left. Strain this into the prepared sauce, and pour all over the fish. Decorate with cut lemon and new potatoes if liked. Time to cook, about \ hour. Sufficient for 6 or 8 persons. 262. Stuffed and Roast Sturgeon 3 or 4 lbs. sturgeon. Veal forcemeat. 2 oz. butter or fat. 1 cupful stock. 1 glass sherry. .Lemon juice. juice. Stir over the fire until boiling, rubbing down any browning from the tin. Season and skim if necessary, and strain this gravy over the fish or serve it separately. Time to cook, 1 to 1£ hours. Turbot (Turbot) The best of all flat fish. The flesh is firm, rich, and of a creamy white colour ; if it has become bluish in colour it should be rejected. It is excellent in flavour, and very gelatinous. The thick part of the fins is particularly favoured by the