To Roast a Collar, or Fillet, of _Sturgeon;_ from the same.
Take a piece of fresh Sturgeon; take out the Bones, and cut the fleshy Part
into Lengths, about seven or eight Inches; then provide some Shrimps, chopt
small with Oysters; some Crumbs of Bread, and such seasoning of Spice as
you like, with a little Lemon-Peel grated. When this is done, butter one
side of your Fish, and strew some of your Mixture upon it; then begin to
roll it up, as close as possible, and when the first Piece is rolled up,
then roll upon that another, prepared as before, and bind it round with a
narrow Fillet, leaving as much of the Fish apparent as may be. But you must
remark, that the Roll should not be above four Inches and a half thick;
for, else one Part would be done enough before the Inside was hardly
warm'd: therefore, I have sometimes parboil'd the inside Roll before I
began to roll it.
When it is at the Fire, baste it well with Butter, and drudge it with
sifted Raspings of Bread. Serve it with the same Sauce as directed for the
former.
A Piece of fresh _Sturgeon_ boiled; from the same.
When your Sturgeon is clean, prepare as much Liquor to boil it in, as will
cover it; that is, take a Pint of Vinegar to about two Quarts of Water, a
stick of Horse-Radish, two or three bits of Lemon-Peel, some whole Pepper,
a Bay-leaf or two, and a small handful of Salt; boil your Fish in this,
till it is enough, and serve it with the following Sauce.
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