been taken of the weight of four hundred and sixty pounds; and the Great Sturgeon attains a length of twenty feet, and a weight of two thousand pounds; of which the roe, which constitutes its chief value, weighs one fourth part.
The Sturgeon, when taken in the Thames, is called a Royal fish, by which is meant, that it ought to be, and formerly was, presented to the sovereign, for the royal table. The flesh, which is much more solid than that of fish generally, is considered as a great delicacy; it is usually stewed with a rich gravy, and is commonly compared to veal. It was held in high repute among the luxurious Romans, in the times of the empire: according to Pliny it was brought to table with much pomp, adorned with garlands; the slaves who carried the dishes were also decorated in a similar manner, and marched to the sound of music.
Caviare is prepared in the following way. The roes, taken out and placed in tubs, are cleansed with water; the fibrous parts, by which the ova are connected, are removed, and the spawn is rinsed in white wine, or vinegar, and spread to dry. It is then put into a vessel and salted, being crushed down at the same time with the hands, and afterwards inclosed in linen bags to drain off the moisture. Finally, it is packed in tubs, pierced in the bottom, that any remaining moisture may yet drain off, and closed down for domestic use or exportation. Sometimes it is said to be preserved, after having been salted and seasoned, by being rolled up into large balls, and immersed in vessels of oil; or the rolls are inclosed in wax, so that the air may be more effectually excluded.
