Fresh Sturgeon Steak Marinade

Original Ingredients

• one slice of sturgeon two inches thick
• a gill of vinegar
• two tablespoonfuls of melted butter
• half a teaspoonful of salt
• a salt-spoonful of black pepper
• the juice of half a lemon
• two raw eggs
• a teaspoonful of French mustard
• bread crumbs

Original Instructions

1. 1

   Take one slice of sturgeon two inches thick; let it stand in hot water five minutes

2. 2

   Drain, put it in a bowl and add a gill of vinegar, two tablespoonfuls of melted butter, half a teaspoonful of salt, a salt-spoonful of black pepper and the juice of half a lemon

3. 3

   Let it stand six hours, turning it occasionally

4. 4

   Drain and dry on a napkin

5. 5

   Dip it in egg; roll in bread crumbs and fry, or rather boil, in very hot fat

6. 6

   Beat up the yolks of two raw eggs, add a teaspoonful of French mustard, and by degrees, half of the marinade, to make a smooth sauce, which serve with the fish