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STURGEON (a la Cardinal)

Take about two pounds of sturgeon. Cleanse thoroughly, and skin it. Bind it into shape firmly with tape, and lay in a saucepan, and with it an onion stuck with four cloves, a little piece of mace, a sliced carrot, a bunch of sweet herbs, a glass of vinegar, and as much water as will cover the fish. Let all boil gently until the sturgeon is done. Lay it on a dish, pour lobster sauce over it, and serve. A few prawns and green parsley may be used as a garnish. The time required to boil sturgeon will vary according to the size and age of the fish from which the piece was taken--from three-quarters of an hour to one hour. Probable cost, from 1s. 6d. per pound. Sufficient for five or six persons.