Sturgeon Fish Recipe

Take one slice of sturgeon 2 inches thick; let it stand in hot water 5 minutes; drain, put it in a bowl and add a gill of vinegar, 2 table spoonfuls of melted butter, ½ a tea-spoonful of salt, a saltspoonful of black pepper and the juice of ½ a lemon; let it stand six hours, turning it occasionally; drain and dry on a napkin; dip it in egg; roll in bread crumbs and fry, or rather boil, in piping hot fat. Beat the yolks of 2 raw eggs, add a tea-spoonful of French mustard, and by degrees, ½ of the marinade, to make a smooth sauce, which serve with the fish.