with crumbs of bread, and with what falls from it till it is enough. In the mean time prepare this sauce: take a pint of water, an anchovy, a little piece of lemon-peel, an onion, a bundle of sweet-herbs, mace, cloves, whole pepper, black and white, a little piece of horse-raddish; cover it close, let it boil a quarter of an hour, then strain it, put it into the sauce-pan again, pour in a pint of white wine, about a dozen oysters and the liquor, two spoonfuls of catchup, two of walnut-pickle, the inside of a crab bruised fine, or lobster, shrimps or prawns, a good piece of butter rolled in flour, a spoonful of mushroom pickle, or juice of lemon. Boil it all together; when your fish is enough, lay it in your dish, and pour the sauce over it. Garnish with fried toast and lemon.
To roast a fillet or collar of sturgeon.
TAKE a piece of fresh sturgeon, scale it, gut it, take out the bones and cut in lengths about seven or eight inches; then provide some shrimps and oysters chopped small, an equal quantity of crumbs of bread, and a little lemon-peel grated, some nutmeg, a little beaten mace, a little pepper and chopped parsley, a few sweet-herbs, an anchovy, mix it together. When it is done, butter one side of your dish, and strew some of your mixture upon it; then begin to roll it up as close as possible, and when the first piece is rolled up, roll upon that another, prepared in the same manner, and bind it round with a narrow fillet, leaving as much of the fish apparent as may be; but you must mind that the roll must not be above four inches and a half thick, or else one part will be done before the inside is warm; therefore we often parboil the inside roll before we roll it. When it is enough, lay it in your dish, and prepare sauce as above. Garnish with lemon.
To boil sturgeon.
CLEAN your sturgeon, and prepare as much liquor as will just boil it. To two quarts of water, a pint of vinegar, a stick of horse-raddish, two or three bits of lemon-peel, some whole pepper, a bay leaf, add a small handful of salt. Boil your fish in this, and serve it with the following sauce: melt a pound of butter, dissolve an anchovy in it, put in a blade or two of mace, bruise the body of a crab in the butter, a few shrimps or craw-fish, a little catchup, a little lemon-juice; give it a boil, drain your fish well and lay it in your dish. Garnish with fried oysters, sliced lemon, and scraped horse-raddish; pour yoursauce
