Put two quarts of water to boil (in a stewpan), with half a pound of
salt; when boiling put in six or eight herrings, stand them on the
corner of the fire to simmer for a quarter of an hour, take them up,
dish them on a napkin, and serve shrimp, anchovy, or sauce Hollandaise
in a boat; these fish require to be served the moment they are dressed,
or they become heavy and indigestible.