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Red Snapper, Court Bouillon

Finely slice a peeled carrot, one turnip, one onion, two branches parsley; add two cloves, two bay leaves and one sprig of thyme; place all these articles in a fish kettle, with a gallon of water, a half gill white wine, half gill vinegar, half a sliced lemon, one tablespoon salt and half teaspoon pepper; let boil for fifteen minutes. Plunge in a three-pound piece fresh boiled red snapper and let slowly boil for twenty-five minutes. Remove, dress on a dish with a folded napkin and serve with a little melted butter separately.