Boiled Fish

Wrap a large fish in a cloth. Secure it with a string. Put it on in cold water, salt well, and it will generally cook in half an hour. Remove the cloth and serve with drawn butter.

Boiled Pike With Egg Sauce

Miss Juliet Corson.

Any fish will do. After it is dressed, tie it in the form of a circle by putting its tail into its mouth, and take a stitch with a trussing needle in its head and tail to hold it in place. To 2 quarts of water put half a cup of vinegar, a teaspoon of whole cloves, same of whole peppers, a bay leaf. Half a lemon sliced is a nice addition, and a tablespoon of salt. Put over in cold water and boil till the fins pull off easily. The skin may be easily removed if desired. Serve with egg sauce. Pour the sauce inside the circle of fish. Lay a sprig of parsley on top of one side of the fish, and a few slices of lemon at the side on the platter.

Boiled Fish With Hollandaise Sauce

A thin, long fish like a pike is best for boiling. Do not have it split open, but draw it at the gills. A large fish should be put over in cold water, but a small one in boiling water, for the reason that a fish cooks so quickly that almost as soon as it touches the boiling water it is done; and if a large one were put on in boiling water the outside would be done and the inside raw. If you have no fish-kettle, wrap in a cloth. Sew the fish very securely in the shape of a letter S, by drawing a cord through it and fastening tightly, When cooked, and strings loosened, it will retain its shape, and is exceedingly pretty to look at. Pour the sauce around it on a platter, and put a sprig of parsley at the side.