Having cleaned the rock-fish, put it into a fish-kettle with water
enough to cover it well, having first dissolved a handful of salt
in the water. Set it over a moderate fire, and do not let it boil
too fast. Skim it well.
When done, drain it, and put it on a large dish. Have ready a few
eggs boiled hard. Cut them in half, and lay them closely on the
back of the fish in a straight line from the head to the tail.
Send with it in a boat, celery sauce flavoured with a little
cayenne.