hour’s poaching, proceed as follows:—Place under the drainer of the
fish-kettle the minced carrots and onions and the faggot; put the fish
on the drainer, and cover it with water and vinegar, or white wine, in
accordance with the kind of _court-bouillon_ wanted and the quantity
required. Add the salt, boil, and keep the _court-bouillon_ gently
simmering for a period of time fixed by the weight of the fish. The
time allowed for poaching the latter will be given in their respective
formulæ.