Take a fine thick piece of halibut, unless you have a fish-boiler and strainer, put it on a plate, tie it in a napkin, place it in boiling water with a level tablespoon-ful of vinegar and one of salt to each quart. It will take twenty minutes after it has boiled. All fish should boil slowly to prevent breaking. When done take it up, pour over it a pint of thick caper sauce (see recipe); put round it a border of small new potatoes and tiny sprigs of parsley between them.