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STURGEON, STEWED (another way.)

Dip the slices of fish in vinegar, then dry them, dredge them with flour, and broil or fry them. Next lay them in a stewpan with some good broth, and let them stew gently till quite tender; thicken with butter or cream, half a glassful of wine, and a spoonful of soy, ketchup, or Harvey's sauce; throw capers over the top, and serve up garnished with slices of lemon.