The cook will understand that if a gallon of water be required to
cover the fish while it is cooking, that quantity must be made to boil ;
and that a gallon of cold must be added to it after the fish has been
laid in, and kept boiling for a very few minutes. For example : — A
large turbot or cod’s head for ten minutes ; a moderate-sized plaice
or John Dory, about five ; and whitings, codlings, and other small
fish, from three to four minutes. That one gallon must then be
taken out of the kettle, which should immediately be drawn from the
fire, and placed at the side of the stove, that the fish may be gra-
dually heated through as the water is brought slowly to the point of
simmering.
The whole of the salt may be added after a portion of the water is
withdrawn, when the cook cannot entirely depend on her own judg-
ment for the precise quantity required.
Obs. — This is the best practical application that we can give of
Baron Liebeg’s instructions.
BRINE FOR BOILING FISII.
Fish is exceedingly insipid if sufficient salt be not mixed with the
water in which it is boiled, but the precise quantity required for it will
depend, in some measure, upon the kind of salt which is used. Fine
common salt is that for which our directions are given ; but when the
Maldon salt, which is very superior in strength, as well as in other
qualities, is substituted for it, a smaller quantity must be allowed
About four ounces to the gallon of water will be sufficient for small
fish in general ; an additional ounce, or rather more, will not be too
much for cod fish, lobsters, crabs, prawns, and shrimps ; and salmon
will require eight ounces, as the brine for this fish should be strong :
the water should always be perfectly well skimmed from the moment
the scum begins to form upon the surface.
Mackerel, whiting, and other small fish, 4 ounces of salt to a gallon
of water. Cod fish, lobsters, crabs, prawns, shrimps, 5 to 6 oz.
Salmon, 8 ozs.
TO RENDER BOILED FISII FIRM.
Put a small bit of saltpetre✪ Best Mode of Boiling Fish with the salt into the water in which it
is boiled : a quarter of an ounce will be sufficient for a gallon.
CHAP. II.]
PISH,
55
TO KNOW WHEN FISH IS SUFFICIENTLY BOILED^ OR OTHERWISE
COOKED.
If the thickest part of the flesh separates easily from the back -bone,
it is quite ready to serve, and should be withdrawn from the pan
without delay, as further cooking would be injurious to it. This test
can easily be applied to a fish which .has been divided, but when it is
entire it should be lifted from the water when the flesh of the tail
breaks from the bone, and the eyes loosen from the head.
TO BAKE FISH.
Page 77 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The cook will understand that if a gallon of water be required to cover the fish while it is cooking, that quantity must be made to boil ; and that a gallon of cold must be added to it after the fish has been laid in, and kept boiling for a very few minutes. For example : — A large turbot or cod’s head for ten minutes ; a moderate-sized plaice or John Dory, about five ; and whitings, codlings, and other small fish, from three to four minutes. That one gallon must then be taken out of the kettle, which should immediately be drawn from the fire, and placed at the side of the stove, that the fish may be gradually heated through as the water is brought slowly to the point of simmering.
The whole of the salt may be added after a portion of the water is withdrawn, when the cook cannot entirely depend on her own judgment for the precise quantity required.
Obs. — This is the best practical application that we can give of Baron Liebeg’s instructions.
BRINE FOR BOILING FISH.
Fish is exceedingly insipid if sufficient salt be not mixed with the water in which it is boiled, but the precise quantity required for it will depend, in some measure, upon the kind of salt which is used. Fine common salt is that for which our directions are given ; but when the Maldon salt, which is very superior in strength, as well as in other qualities, is substituted for it, a smaller quantity must be allowed About four ounces to the gallon of water will be sufficient for small fish in general ; an additional ounce, or rather more, will not be too much for cod fish, lobsters, crabs, prawns, and shrimps ; and salmon will require eight ounces, as the brine for this fish should be strong : the water should always be perfectly well skimmed from the moment the scum begins to form upon the surface.
Mackerel, whiting, and other small fish, 4 ounces of salt to a gallon of water. Cod fish, lobsters, crabs, prawns, shrimps, 5 to 6 oz. Salmon, 8 ozs.
TO RENDER BOILED FISH FIRM.
Put a small bit of saltpetre with the salt into the water in which it is boiled : a quarter of an ounce will be sufficient for a gallon.
PISH,
TO KNOW WHEN FISH IS SUFFICIENTLY BOILED OR OTHERWISE
COOKED.
If the thickest part of the flesh separates easily from the back -bone, it is quite ready to serve, and should be withdrawn from the pan without delay, as further cooking would be injurious to it. This test can easily be applied to a fish which .has been divided, but when it is entire it should be lifted from the water when the flesh of the tail breaks from the bone, and the eyes loosen from the head.
TO BAKE FISH.
Records on this page
Best Mode of Boiling FishTo Render Boiled Fish Firm