This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Varies with fish from thirty to forty-five minutes.
To the water in which the fish is to be boiled, add the juice of half a lemon or one-fourth of a cupful of vinegar. Place the fish on a fish-rack or a plate, or coil it in a wire basket. If on a plate, tie fish and plate in a piece of clean cheese-cloth. Any fish not boiled whole keeps whiter if wrapped in cloth. When the water boils, lower the fish into it, and let it simmer until the flesh separates from the bones. When the fish is nearly done, put in one tablespoon-ful of salt. Garnish with parsley and slices of lemon, and serve on a platter, with Drawn Butter, Egg Sauce, or Tartar Sauce.