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Baked Sturgeon

Wash the skin well, put in a pan and bake for three-quarters of an hour. Then take it out on a dish; pierce it with a knife in several places. Make a stuffing of pot-meat, bread crumbs, onions, parsley, thyme, pepper, and salt, all chopped well together. Stuff the holes with the mixture and put the rest in the gravy; return to the pan and bake until done.--Mrs.D.