There should be a proper fish kettle for boiling a fish whole, having a perfor-ated false bottom or drainer, that can be lifted out with the fish upon it when done. Where there is no such article the best substitute is a common milk pan of large size. Cover it with another pan that the fish may get steamed if not quite covered.

Choose a small fish, scale it, draw, I chop off the fins, wash and wipe it dry on a cloth.

Half fill the pan with water and put in a little salt, vinegar, a small onion 1 and four cloves stuck in it and half a bay leaf. When it boils put in the fish and simmer it at the side of the range about halt an hour. Then pour off the water, take the skin off the upper side, slide the fish fish on to its dish, if to be served whole, and pour over it some shrimp sauce. But if served individually it may be divided with a fish slice in the pan and sauce poured over in the plates. Small and tender fish, like fresh mackerel, are best rolled up in a pudding cloth and boiled in plain salted water, then carefully unrolled onto the dish.