STURGEON CUTLETS OR STEAKS.

This is the most approved way of dressing sturgeon. Carefully take
off the skin, as its oiliness will give the fish a strong and
disagreeable taste when cooked. Cut from the tail-piece slices
about half an inch thick, rub them with salt, and broil them over
a clear fire of bright coals. Butter them, sprinkle them with
cayenne pepper, and send them to table hot, garnished with sliced
lemon, as lemon-juice is generally squeezed over them when eaten.

Another way is to make a seasoning of bread-crumbs, sweet herbs,
pepper and salt. First dip the slices of sturgeon, in beaten yolk
of egg, then cover them with seasoning, wrap them up closely in
sheets of white paper well buttered, broil them over a clear fire,
and send them to table either with or without the papers.