Clean and trim a large striped bass, cut two incisions across the back, tie in a circle, and boil slowly in salted water for forty minutes. Drain, pour over a Caper Sauce, garnish with parsley, and serve.
Caper Sauce: Melt butter in a frying-pan and cook until brown, taking care not to burn. Take from the fire and add lemon-juice or vinegar and salt and pepper to taste. Add half a cupful of capers. Serve hot
"I Love Cooking, and All Things Fish"