Boiled Fish
Wipe the fish carefully and if fresh, sprinkle thoroughly with salt. Wrap it in a piece of cheesecloth to hold the fish together and to prevent the scum from clinging to the fish, and place it in a kettle of boiling water, adding a teaspoon of salt and a tablespoon of vinegar to every two quarts of water, also a slice of onion, a bay leaf and a sprig of parsley. Cook slowly, following the time table in the front of the book; lift and drain carefully; open the cloth and turn the fish upon the serving platter, garnishing with parsley and slices of lemon. The fish is done when the flesh is firm and separates easily from the bone.
As fish used for boiling has little fat and is cooked in none, it needs a rich sauce to make it palatable. Drawn butter, egg, Hollandaise and Béchamel sauces are used.