Choose the fish with a black skin, and be particular in soaking it well;
to boil, put it in a fish-kettle with plenty of cold water, place it
over the fire, and the moment it boils take it off, put the cover on the
kettle and let it simmer a few minutes, but if it boils the fish would
be hard and thready, when done dish it on a napkin, garnish with plain
boiled parsnips and parsley, and serve egg sauce (No. 76) in a boat.