Sturgeon Cutlets

Ingredients

• sturgeon tail piece
• pepper
• salt
• flour
• 1 pint good gravy
• catsup
• wine
• cloves
• brown flour
• butter
• forcemeat balls
• parsley

Instructions

1. The tail piece is the best. Skin it and cut off the gristle.
2. Cut it into slices about half an inch thick, sprinkle over them pepper and salt, and dredge them with flour.
3. Fry them a nice light brown.
4. Have ready a pint of good gravy, seasoned with catsup, wine, and a little pounded cloves, and thickened with brown flour and butter.
5. When the cutlets are cold, put them into the gravy and stew them a few minutes.
6. Garnish the dish with nice forcemeat balls and parsley fried crisp.