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Baked Sturgeon, Virginia Style

A piece of sturgeon weighing six or seven pounds is enough for a handsome dish. Skin it and let it stand in salt and water for half an hour. Parboil it to remove the oil, making a dressing of bread crumbs, minute bits of fat salt pork, sweet herbs and butter. Gash the upper part of the fish quite deeply and rub the forcemeat well in; put in a baking pan with a little water to keep it from burning and bake for an hour. Serve with a sauce of drawn butter with a tablespoonful of capers stirred in.