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STURGEON, BAKED (another way)

Split the sturgeon. Make a marinade either with wine or vinegar, and pour it into a vessel large enough to contain the fish, which cover with buttered paper to prevent its getting too high a colour. Baste frequently with the marinade. When the sturgeon is done, have the sauce made as in the recipe STURGEON, ROASTED, and use it to mask the fish. Put the marinade in the dish with the sturgeon, but you may lay skewers across the dish to prevent the fish from touching the liquid. If the fish is boiled in the liquid it will be thready, and not so palatable.