Sturgeon, to roast.
Put a walnut-sized bit of butter (or more if it is a large fish), rolled in flour, in a stewpan, with sweet-herbs, cloves, a gill of water, and a spoonful of vinegar; stir it over the fire, and when it is lukewarm take it off, and put in your sturgeon to steep. When it has been a sufficient time to take the flavour of the herbs, roast it, and when done, serve it with court bouillon, or any other fish sauce.