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PREPARING STURGEON FOR FOOD
OF the fish called the sturgeon, we have more than can be
consumed by all our company; but one cannot endure the flavor
day after day, and therefore is it
 that we use it for food only when we cannot get any other.
Master Hunt has shown Nathaniel and me how we may prepare it
in such a manner as to change the flavor. It must first be
dried in the sun until so hard that it can be pounded to the
fineness of meal. This is then mixed with caviare, by which I
mean the eggs, or roe, of the sturgeon, with sorrel leaves,
and with other wholesome herbs. The whole is made into small
balls, or cakes, which are fried over the fire with a plentiful
amount of fat.
Such a dish serves us for either bread or meat, or for both
on a pinch, therefore if we lads are careful not to waste our
time, Captain Smith may never come without finding in the
larder something that can be eaten.