The foreign touch is given to this and other large fish fit for boiling by cooking them in stock made thus:

Chop coarsely an onion, a carrot, and a stalk of celery, and fry them in two tablespoonfuls of nice beef-dripping or in butter. Pour over them in the pot two quarts of boiling water, two tablespoonfuls of vinegar or white wine, season with a blade of mace, four or five whole peppercorns, two cloves, a bay leaf (if you can get it), and salt. Boil all together for half an hour, hard, strain, and cook the fish in the hot liquid.

Serve with butter, or egg sauce. Garnish with slices of hard-boiled eggs.