To Bake Sturgeon

Ingredients

• 1 piece sturgeon
• bread crumbs
• butter
• parsley
• pepper
• salt
• 1 1/2 pint water
• 1 gill red wine
• 1 gill mushroom catsup
• 1 spoonful butter
• 1 large spoonful brown flour

Instructions

1. Get a piece of sturgeon with the skin on, the piece next to the tail.
2. Scrape it well, cut out the gristle, and boil it about twenty minutes to take out the oil.
3. Take it up and pull off the large scales.
4. When cold, stuff it with forcemeat made of bread crumbs, butter, chopped parsley, pepper and salt.
5. Put it in a Dutch oven just large enough to hold it, with a pint and a half of water, a gill of red wine, one of mushroom catsup, and some salt and pepper.
6. Stew it gently till the gravy is reduced to the quantity necessary to pour over it.
7. Take up your sturgeon carefully.
8. 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.