Take 3–4 lbs of fish, preferably sterlet. Wash the fish thoroughly and wipe dry with a towel. Cut it into pieces and place in a stewpan. Half-cover the fish with any type of white table wine, only not too strong. Add about ⅛ lb of very fresh Finnish butter and a whole lemon, seeded and sliced like an apple. Cover the stewpan, light a spirit lamp under it, and, in 15 minutes, this wonderful dish will be ready. Other fish with few bones, like sturgeon, whitefish, and zander, are prepared in the same manner.