945 Zander in the Capuchin style, with rum

• 3–4 lbs zander
• ¼ lb ham
• parsley root
• <

Clean a zander, sprinkle with salt, lard with ham, and stud all over with parsley. Fold a clean napkin into four, grease it with Finnish butter, wrap the fish in the napkin, and tie it up with string. Lower the wrapped fish into boiling bouillon and add allspice, black pepper, and ¼ glass vinegar. B