| Method: | Cleanse and wash the fish carefully, cut off the fins, but do
not skin it. Lay it in a fish-kettle, with sufficient cold water to
cover it, salted in the above proportion. Let it gradually come to a
boil, and keep it simmering for a few minutes, according to the size of
the fish. Dish it on a hot napkin after well draining it, and garnish
with parsley and cut lemon. Shrimp, or lobster sauce, and plain melted
butter, are usually sent to table with this dish.
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