To Bake Sturgeon

Ingredients

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

Instructions

1. Scrape the sturgeon well and cut out the gristle. Boil it for about twenty minutes to remove the oil. Take it up and pull off the large scales. When cold, stuff it with forcemeat made of bread crumbs, butter, chopped parsley, pepper, and salt.
2. Place the stuffed sturgeon in a Dutch oven just large enough to hold it. Add a pint and a half of water, a gill of red wine, a gill of mushroom catsup, salt, and pepper. Stew it gently until the gravy is reduced to the quantity necessary to pour over it.
3. Carefully take up the sturgeon and place in a serving dish. Thicken the gravy by rubbing a spoonful of butter into a large spoonful of brown flour until smooth, then stir this into the gravy. Ensure the gravy is perfectly smooth before pouring it over the fish.