Clean and put the fish into the fish-kettle, with salted water
enough to cover it when you have enveloped it in the fish-cloth. A
medium-sized fish will be done in a little over half an hour. But do
not boil too fast. When done, drain and serve in a hot dish. Lay sliced
boiled eggs upon and about it, and serve with egg-sauce, mingled with
capers and nasturtium seed.