Put your fish in cold water (using a pound of salt to every six quarts
of water), let it be well covered with water, and set it over a moderate
fire; when it begins to simmer, set it on the side of the fire. If the
fish weighs four pounds, let it simmer half an hour; if eight pounds,
three quarters of an hour, and so on in proportion; dish it on a napkin,
and serve lobster or shrimp sauce in a boat. (See those sauces, Nos. 68
and 73.)