The muskailonge is fish like the pickerel. It is convenient sometimes to nave another name even for the same fish for the purposes of a bill of fare. Mark off the fish in individual portions. Have the water ready boiling, put in a bay leaf, an onion and 4 cloves and salt and piece of lemon if at hand, drop in the fish, boil gently at the side of the range not over half an hour. Serve with egg sauce or other kinds suitable for boiled fish, and a spoonful of potato.