Sturgeon Steak.
Skin the steaks carefully and lay in salted water (cold) for an hour, to remove the oily taste, so offensive to most palates. Then wipe each steak dry, salt, and broil over hot coals on a buttered gridiron. Serve in a hot dish when you have buttered and peppered them, and send up garnished with parsley and accompanied by a small glass dish containing sliced lemon.