Lay the fish in cold water, slightly salted, for half an hour before it
is time to cook it. When it has been wiped free of the salt and water,
wrap it in a clean linen cloth kept for such purposes. The cloth should
be dredged with flour, to prevent sticking. Sew up the edges in such
a manner as to envelop the fish entirely, yet have but one thickness
of the cloth over any part. The wrapping should be fitted neatly to
the shape of the piece to be cooked. Put into the fish-kettle, pour on
plenty of hot water, and boil briskly—fifteen minutes for each pound.