Sturgeon Cutlets

Ingredients

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

Instructions

1. Prepare the sturgeon by skinning the tail piece and cutting away the gristle. Cut the flesh into slices about half an inch thick. Sprinkle the slices with pepper and salt, then dredge them with flour.
2. Fry the cutlets in fat to a nice light brown.
3. Meanwhile, prepare a pint of good gravy seasoned with catsup, wine, and a little pounded cloves. Thicken it with brown flour and butter mixed together.
4. Once the cutlets have cooled slightly, place them into the gravy and stew them for a few minutes.
5. Transfer to a serving dish and garnish with forcemeat balls and crisp fried parsley.