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Brill, to Boil

This fish closely resembles the turbot, and is boiled in the same manner. Choose a thick fish, and see that it is quite fresh, which may be known by the yellowish hue of the flesh. Clean, cut off the fins, and, in order to preserve its whiteness, rub it over with the juice of a lemon and a little salt. Put it into a fish-kettle with water to cover, and salt in the proportion of three ounces to each gallon of water. Add a little vinegar, bring it to a boil, and continue to simmer gently until the fish is done. Lay it on a dish the white side up. Garnish in the usual way, and serve on a napkin. Time, twenty minutes to boil a brill of four pounds' weight. Brill may also be fried whole or in fillets like a sole.