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Pickerel En Marinade

Cut off the fins and thoroughly wipe a three-pound fresh pickerel, place it on a deep dish, add a sliced onion, crushed half bean garlic, two branches parsley, sprig thyme, one bay leaf, two cloves, teaspoon salt and half teaspoon pepper, pour in half gill vinegar, half gill white wine, two gills water and the juice of half a sound lemon, turn the fish in the marinade and let infuse for two hours. Place the fish and marinade in an oval pan, cover, and let slowly boil for forty minutes, take up the fish with the skimmer, lay it on a hot dish with a folded napkin, remove any articles adhering to the fish, decorate with a little parsley greens and send to the table with a little melted butter separately.