Clean fish. Remove head and thoroughly clean it. Cook head and spices in vegetable stock for half hour. Strain. Place whole fish in pan. Cover with the strained stock and simmer for half hour until tender. Remove fish, cook stock. To clarify stock, add slightly beaten egg white and bring to boiling point, stirring lightly. Strain through napkin twice. Dissolve gelatin in water, add to stock. Pour over the cooled fish. Garnish with capers, carrot rings, hard-cooked eggs and lemon slices.
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