It is as follows:-- Mince a carrot, an onion, and one stalk of celery, and fry them in a little butter.

Add two or three sprigs of parsley, two tablespoonfuls of salt, six pepper-corns, and three cloves.

Pour on two quarts of boiling water and one pint of vinegar, and boil for fifteen minutes.

Skim as it boils, and use, when cold, for boiling the fish.

Wine can be used instead of vinegar; and, by straining carefully and keeping in a cold place, the same mixture can be used several times.
TO BROIL FISH.
If the fish is large, it should be split, in order to insure its being cooked through; though notches may be cut at equal distances, so that the heat can penetrate.