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Boiled White Fish

Clean and bone the fish and sew in a cheesecloth bag, leaving room for the fish to swell. Place in kettle with back down; cover with boiling salted water, allowing one tablespoon of salt and vinegar or lemon juice to each quart of water. Boil for five minutes. Place in cooker for one hour. If fish weighs over two pounds, boil ten minutes before placing in cooker. The skin may be easily peeled from a boiled fish. Serve with tomato sauce.