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French Method of Seasoning Fish

The French method of seasoning a rather insipid fish is by cooking it in flavored water, that which is known on the continent by the name of court bouillon. It is prepared thus: cover the bottom of the fish kettle with a bed of sliced carrots, onions and a sliced lemon. Upon this put green parsley, thyme, bay lansel and a few grains of whole pepper. Place the fish upon this bed and cover with equal parts of white wine and water, or if you do not care to use the wine, use two wine glassfuls of vinegar-not too strong vinegar, added to the water. Set over a moderate fire, and the fish will be perfectly cooked as soon as the liquid boils. This court bouillon must always be cold when the fish is put into it. Reboiled every three days, the bouillon may serve for several times, a little water being added each time to supply the loss of evaporation.