Boiled Pike with Caper Sauce

A pike will improve by being kept for two days; clean it, cut off the fins and bind
its head round with a string. Put the fish in a fishkettle, cover with court bouillon,
and let it simmer for forty minutes, then leave it to soak in the court bouillon for
twenty-four hours. Before warming the pike again take it and the liquor out and
clean the kettle, then put it back again and warm it for twenty minutes. Place the
fish on a folded napkin or ornamental dish-paper on a hot dish, garnish round with
fried parsley and serve with a sauceboatful of caper sauce.