Note 247 — INDEX

No. 247. Sturgeon Roasted.—Take a piece of fish that is adapted to stuffing, 32 make a dressing (No. 89.) Rub well inside and out with salt, butter and pepper; stuff and sew up, or bind firmly, and lay in baking pan with a very little water, cover with paper until nearly done, then remove paper and sprinkle a few bread crumbs over the fish and let it brown nicely. Serve with plain butter and flour added to the fish gravy. If you have a piece to roast that will not admit of stuffing, prepare some forcemeat balls (No. 89) and bake beside the fish. Some cook books recommend removing the back bone and inserting the dressing in the space thus obtained, but as the sturgeon has no bones whatever, this might prove a difficult thing to do.