Baked Sturgeon.
A piece of sturgeon weighing five or six pounds is enough for a handsome dish. Skin it and let it stand in salt and water for half an hour. Parboil it to remove the oil. Make a dressing of bread-crumbs, minute bits of fat salt pork, sweet herbs, and butter. Gash the upper part of the fish quite deeply, and rub this force-meat well in; put in a baking-pan with a little water to keep it from burning, and bake for an hour.
Serve with a sauce of drawn butter, in which has been stirred a spoonful of caper sauce and another of catsup.
This is a Virginia receipt, and an admirable one.