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Red Snapper With Tomato Sauce

This is a delicious fish when well prepared. Scale the fish, rub well with pepper, inside and out. Let the the fish be wrapped in a cloth and kept on ice several hours. Cut up two onions, a carrot, and a celery root; let this boil in a quart of water; then put in the fish, whole or in pieces; the water should almost cover the fish; add a piece of butter, size of an egg, and three large tomatoes. (Three spoonfuls of canned tomatoes may be substituted.) Boil the fish until the fins will fall out easily if taken hold of-turn frequently while cooking. Put the fish upon a platter when done, handling it very carefully. Strain the sauce; let it boil. Mix with a cup of fresh cream one teaspoonful of flour. Garnish the fish with chopped parsley, pour the sauce over the fish, mixing it well with the parsley. The yolks of eggs may be used instead of cream for the sauce. This fish is very nice fried.