|To each quart of water allow:|
|Salt||2 1⁄2 Teaspoon (1 Dessert Teaspoon)|
Put into the pan just enough water to cover the fish, and when boiling add the prepared vegetables and cook gently for 30 min. In the meantime, wash, clean, and scale the fish and tie it loosely in a piece of muslin.
Remove any scum there may be on the court bouillon, then put in the fish and boil gently until sufficiently cooked (the time required depends more on the thickness of the fish than the weight; allow 10 min for each lb. when cooking a thick piece, and 7 min for the tail end).
Drain well, dish, garnished with parsley.