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John Dory, Boiled

Empty and cleanse the fish thoroughly, cut off the fins, and rub a little salt over the outside. Put it into a fish-kettle, with cold water enough to cover it, and an ounce of salt to each quart of water. Heat it very gradually, and be careful that it boils slowly. Serve on a hot napkin, and garnish with curled parsley and cut lemon. Shrimp, anchovy, lobster, or Dutch sauce should be sent to table with the fish. Time to boil, according to the size; a fish weighing five pounds will require about a quarter of an hour's gentle boiling. Probable cost, uncertain. Sufficient for five or six persons.