Roast Sturgeon

Ingredients

• Veal stuffing
• buttered paper
• the tail-end of a sturgeon

Instructions

1. Cleanse the fish, bone and skin it; make a nice veal stuffing (see Forcemeats), and fill it with the part where the bones came from;
2. roll it in buttered paper, bind it up firmly with tape, like a fillet of veal, and roast it in a Dutch oven before a clear fire.
3. Serve with good brown gravy, or plain melted butter.