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STURGEON (a la Russe)

Take a piece of sturgeon weighing about two pounds. Cleanse thoroughly, scale it, remove the spikes, and lay it in salt and water for ten or twelve hours. An hour before it is wanted rub it well with vinegar, and let it lie with a little vinegar poured round it. Put it into a fish-kettle with as much boiling water as will cover it, and add two onions, a bunch of sweet herbs, and an ounce of bay salt. Let it boil gently till done enough, take it up, flour it well, put it before a brisk fire, and baste it with butter till it is well browned. Put it on a dish, and pour over it, or serve separately in a tureen, a sauce prepared as follows. Bone and skin two anchovies, and put them into a saucepan with a glass of white wine, a button onion, an inch of lemon-rind, and a cupful of stock. Boil all gently together for a minute or two. Strain the sauce, thicken it with flour and butter, stir two table-spoonfuls of thick cream into it, and serve.