Boil the fish, put a pint of milk with the water you boil it in, dish it
on a napkin, garnish with some large sprigs of double parsley, have
ready the following sauce: put half a pint of double cream in a stewpan,
and when it is nearly boiling, add a quarter of a pound of fresh butter;
shake the stewpan round with your hand till the butter is melted, then
add the juice of a lemon, a saltspoonful of salt, and half ditto of
white pepper; serve in a boat very hot.