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STURGEON, ROASTED (another way)

Take a middle piece of sturgeon; split it, and dress it as in preceding recipe; make a marinade with white wine, with which baste the fish. Next take some of the marinade and reduce it with four large spoonfuls of good Spanish sauce. When the sauce is of a good consistency, put in it about half a pound of fresh butter kneaded with a little flour, salt, cayenne pepper, the juice of a lemon, and a spoonful of essence of anchovies. If you have no Spanish sauce, make a little thickening with flour and butter, and moisten with the marinade, adding a little glaze.