Select a large, fine fish, clean thoroughly, and put over the fire in water, allowing one quart for each pound of fish. Add an onion cut fine, and a bunch of sweet herbs. When the fish is cooked, and is quite tasteless, strain all through a cullender, return to the fire and add some butter ; then salt and pepper to taste. A small tablespoonful of Worcestershire sauce may be added. Serve with small squares of fried bread and thin slices of lemon.