Boiled Fish
2 tablespoons chopped onion 2 tablespoons chopped carrot 1 sprig parsley 2 quarts water 1 tablespoon salt bay leaf and clove cup vinegar Wash and wipe fish. Cover with boiling water and add remaining ingredients; bring quickly to the boiling point, and keep just below the boiling point until fish separates slightly in flakes - about thirty minutes.
A fish kettle is the most convenient receptacle for cooking fish whole. If one is not available, use a piece of cheese cloth just large enough to cover fish and tie loosely with string.
All other boiled fish may be cooked in the same way as boiled cod.