If you have a fresh lemon, slice it into the kettle. Pour over it boiling water enough almost to cover it. When it boils up, dredge in more flour. Dip a few crackers in cold water and lay over the top, and cover the kettle close. Boil it three quarters of an hour.
Some people add a cup of milk just before it is served.
If you wish to boil it, use a thick slice cut through the body, or the tail piece, which is considered the richest. Wrap it in a floured cloth and lay it in cold water with salt in it. A piece weighing six pounds, should be cooked half an hour after the water begins to boil. It is eaten with melted butter and parsley. If any of it is left, lay it in a deep dish and sprinkle on it a little salt, throw over it a dozen or two of cloves, pour in some vinegar, and add, if you have it, butternut vinegar.