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Boiled Fish With Hollandaise Sauce

A pike is good for boiling. Wrap the fish in a cloth; place over the fire and boil slowly until done. The length of time for cooking will depend much upon the size of fish. For Sauce-Beat half a teacup of butter to a cream, add the yolks of two eggs, juice of half a lemon, salt, and a very little cayenne pepper, put in a saucepan of boiling water, beat with an egg-beater, until it begins to thicken; then add a half cup of boiling water, beating continually. When to the consistency of stiff custard, it is done. It will not take more than five to seven minutes to cook, if the water boils hard.