TO KEEP FISH HOT FOR TABLE.
Never leave it in the water after it is done, but if it cannot be sent to table as soon as it is ready to serve, lift it out, lay the fish-plate into a large and a very hot dish, and set it across the fish-kettle; just dip a clean cloth into the boiling water, and spread it upon the fish, place a tin cover over it, and let it remain so until two or three minutes before it is wanted, then remove the cloth, and put the fish back into the kettle for an instant that it may be as hot as possible: drain, dish, and serve it immediately: the water should be kept boiling the whole time.