Clean fish, bone, salt and let stand several hours.
Place in fish kettle with boiling, salt water (
Lift out carefully, place on hot platter and pour over the melted butter and sprinkle well with the parsley.
Serve in a separate bowl the following sauce, a large spoonful with each portion of fish.
Peel horseradish root, grate and mix well with the pint of cream beaten stiff. The fish must be hot and the sauce cold.
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