Sew up the fish in a piece of thin muslin, or mosquito-netting, fitted well to it, and boil in salted boiling water to which two tablespoonfuls of vinegar have been added. Take off the cloth carefully when the fish has boiled twelve minutes to the pound, and lay upon a hot platter. Pour over it a few spoonfuls of egg sauce into which has been stirred a tablespoonful of capers, and ' serve the rest in a gravy-boat.

Garnish with nasturtiums, or parsley, or cresses.