To Boil Rock Fish

Ingredients

• rock fish
• cold water
• salt
• 2 boats butter
• horse-radish
• rock fish roe and liver
• 1 gill water
• lump butter
• 1 large spoonful lemon pickle
• 1 spoonful pepper vinegar

Instructions

1. Clean the rock fish nicely, paying special attention to the head and shoulders, which are the best part. Put it into a fish kettle with cold water and salt. Boil gently and skim well throughout cooking.
2. When the fish is done, drain off the water and lay it in a serving dish. Garnish with scraped horse-radish. Prepare two boats of butter melted with chopped parsley, or substitute anchovy butter for variety. Fry the roe and liver from the fish and serve them in separate dishes.
3. If any fish remains, pick it into small pieces and put it in a stew pan with a gill of water, a good lump of butter, salt, a large spoonful of lemon pickle, and one of pepper vinegar. Shake it over the fire until perfectly hot and serve up. It is almost equal to stewed crab.