TO BOIL A FISH

Put the fish into a kettle of boiling water, enough to cover, with a teaspoonful of salt and a tablespoon- ful of vinegar or half the juice of a lemon. This hardens it. Do not let the water boil rapidly after the fish is put in, as that breaks it ; let it simmer on top of the stove. A little celery, onion, bay leaf and pep- percorns put in the water improves the flavor of white fish. Allow fifteen minutes to a pound. If a fish ket-

50 ROCKY MOUNTAIN COOK BOOK.

tie is not used, place the fish in a plate and tie the plate in a cloth before putting in the kettle. Pre- pared in this way it is much easier to remove from the kettle.