Boiled salmon-trout
Select a small fish for this purpose, as a large one will not fit into the ordinary-sized fish-kettle. Have in your kettle enough salted boiling water to cover the fish, and add two tablespoonfuls of vinegar to the water. Sew the fish up in a piece of firm cheese-cloth, and lay it carefully in the kettle. After it begins to boil, allow twelve minutes to the pound. When done take out of the water carefully, remove the cloth and transfer the fish to a hot platter. Sprinkle with pepper and salt, and pour over it a well-seasoned white sauce. Garnish the dish with slices of lemon and sprigs of parsley.