Put a three-pound fish, or three pounds of small fish, into four quarts
of boiling water to which four teaspoonfuls of salt have been added. Set
it at once into the cooker for one hour. Larger fish may be cooked in
the same way if more water is used. For instance, a four-pound fish
should be put into five or six quarts of water. Or, with large fish,
put them into boiling water to cover them, let them come to a boil, and
put them into the cooker for three-quarters of an hour or more,
according to the size of the fish. Fish when overcooked will be watery,
but will not break to pieces, unless very much overdone, if cooked in a
hay-box or cooker.