A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

it, then to lay it before a bright fire to roast, serving with a rich sauce, either poured over it, or in a tureen. Sturgeon is very good if simply roasted before the fire, taking care to baste frequently with butter. Of course all the skin and spikes are previously stripped off, and the fish well cleansed. =Sturgeon, Stewed.=--This is one of the best ways of cooking a portion of this fish. Take two or three slices about an inch thick, let them steep in vinegar awhile. Dry them, dip in flour, and place in some frothing butter in a covered stewpan. Let them brown on both sides, then remove the fish, and in its place put a few shallots, half a small carrot cut into dice, and some button mushrooms. When these have browned, cover them with half a pint of clear veal broth, a good tumblerful of claret, a teaspoonful of salt and pepper mixed, then replace the slices of sturgeon. Let all stew together for upwards of an hour, when remove the fish on to a dish, strain the sauce from the vegetables, thicken it with a little flour rolled in butter, and add a spoonful of some sharp sauce. Pour over the fish on the dish. =Tench.=--River tench are the best for the table. They somewhat resemble carp, but are smaller in size and of a richer flavour. They should lie in salt water for a few hours, then be turned into clear spring water, to rid them of the slight muddy flavour which they are apt to have. The cold winter months are their best season. Empty and scale the tench very carefully, always removing the gills, as they are most apt to retain the muddy flavour. After the fish is cleansed it is a good plan to rub it well over with lemon juice. It may then be baked _au gratin_, or boiled in salt water, or broiled over the fire. If the last-named method be chosen, let the fish be steeped in oil, sprinkled with salt and pepper, and wrapped in oiled paper