I tried this Roast Sturgeon recipe from Mrs. Beeton, and I must say, it was a journey back in time. I found the technique of stuffing and rolling the fish in buttered paper to be surprisingly effective. The fish remained remarkably moist and tender, a stark contrast to the dry, overcooked fish I've had in the past. The surprise for me was how well the veal stuffing complemented the sturgeon. The mild, slightly sweet flavour of the sturgeon allowed the savoury notes of the veal to shine, creating a harmonious blend of tastes. The process was more involved than your average weeknight cook might appreciate, but for those who enjoy a bit of kitchen craft, it's a rewarding experience. I served it with a simple brown gravy, which tied the dish together beautifully. The result was a elegant, old-world dish that felt both luxurious and comforting. If you're up for a culinary adventure and have the time to spare, give this a go. Just remember, the key is a gentle, consistent heat and plenty of patience.