Boiled Fish
Wash well in cold water; wipe and rub with salt. Wrap in a cloth, drop in a long kettle partly filled with boiling water. Add I bay leaf, I slice of onion, I teaspoonful of salt and 2 tablespoonfuls of vinegar. Cover and simmer gently, allowing about ten minutes for each pound.
When the bones begin to draw away from the flesh lift out carefully and drain. Open the cloth and turn out carefully on a hot platter. Garnish with greens or sliced lemon.