How to Cook Fish

by Myrtle Reed

BOILED PIKE WITH EGG SAUCE

Put the cleaned fish into a fish-kettle and cover with cold water. Add half a cupful of vinegar, a teaspoonful each of cloves and pepper-corns, a bay-leaf, half a lemon sliced, and a tablespoonful of salt. Boil until the fins pull off easily, take up and skin the fish carefully. Pour over an Egg Sauce made with a portion of the liquid in which the fish was cooked.