a fin you may ascertain whether your fish is done; if it comes out
easily and the meat is an opaque white, your fish has boiled long
enough. Always set your fish on to boil in hot water, hot from the
teakettle, adding salt and a dash of vinegar to keep the meat firm; an
onion, a head of celery and parsley roots are always an acceptable
flavor to any kind of boiled fish, no matter what kind of sauce you
intend to serve with the fish. If you wish to serve the fish whole, tie
it in a napkin and lay it on an old plate at the bottom of the kettle;
if you have a regular "fish kettle" this is not necessary. In boiling
fish avoid using too much water.

To thicken sauces, where flour is used, take a level teaspoon of flour
to a cup of sauce, or the yolk of an egg to a cup of sauce.


BAKED FISH

Wash and dry the fish, rubbing inside and outside with salt; stuff with
a bread stuffing and sew. Sprinkle with salt and pepper and place in a
hot oven without water. As soon as it begins to brown add hot water and
butter and baste every ten minutes. Bake until done, allowing an hour or
more for a large fish, twenty or thirty minutes for a small one. Remove
to a hot platter; draw out the strings; garnish with slices of lemon
well covered with chopped parsley and serve with Hollandaise sauce.


BROILED FISH

For broiling, large fish should be split down the back and head and tail
removed; salmon and halibut should be cut into one-inch slices, and