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STURGEON (a la Provencale)

Take a slice of sturgeon cut from the middle of the fish, lard it all over with thin strips of ham, or even of eel, and brown it by putting it in a stewpan with a large slice of butter, a spoonful of powdered sweet herbs, half a clove of garlic, and a little pepper and salt. Lay two or three bay-leaves on the top of the fish, and pour a little stock round. Cover the saucepan closely, and let the contents simmer over a gentle fire till they are done enough. Serve the fish on a hot dish, and send its own gravy, melted butter, brown sauce, anchovy sauce, or any similar sauce, to table with it. Time, according to the age and size of the fish.