Cleanse the fish thoroughly, and cut off the fins; have ready some boiling water, with salt in the above proportion; put the fish in, and simmer very gently for 1/2 hour. Parsley and butter, or anchovy sauce, should be served with it.
Time: 1/2 hour.
Seasonable from October to March, but in perfection in October.
Sufficient, a middling sized one for 2 persons.
Note: This fish is frequently stuffed with forcemeat and baked.