This is the most approved way of Dressing sturgeon. Carefully take off the skin, as its oiliness will give the FISH a strong and disagreeable taste when cooked. Cut from the tail-piece slices about half an inch thick, rub them with salt, and broil them over a clear fire of bright coals. Butter them, sprinkle them with cayenne pepper, and send them to table hot, garnished with sliced lemon, as lemon-juice is generally squeezed over them when eaten.
Another way is to make a seasoning of bread-crumbs, sweet herbs, pepper and salt. First dip the slices of sturgeon, in beaten yolk of egg, then cover them with seasoning, wrap them up closely in sheets of white paper well buttered, broil them over a clear fire, and send them to table either with or without the papers.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)