Boiled Fish

Ingredients

• small salmon, or the middle cut of a large one, or the thickest part of cod or blue-fish, or a thick piece of halibut
• boiling salted water

Method

1. 1

   Select fish of uniform thickness.

2. 2

   Cook in a steamer over boiling water or in boiling salted water until done.

3. 3

   Serve well drained with a rich sauce.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 136. The excerpt below is the record exactly as published.

BOILED FISH TIME-TABLE FOR BOILING Halibut and salmon in cubical form, per lb 15 m. Blue-fish, bass, etc., per lb 10 m. Cod, haddock, and small fish, per lb 6 m. Recipe, No. 182. Boiled Fish To boil, without breaking, fish should be of uniform thick- ness. A small salmon, or the middle cut of a large one, or the thickest part of cod or blue-fish, or a thick piece of halibut, should be selected for boiling. The most economical way is to cook the fish in a steamer over boiling water. If that is not convenient, put the fish in a wire basket, or on a plate, and the plate in a square of cloth; when done lift cloth, plate, and fish together. Put the fish into boiling salted water

Cook this with the app: pantry check, scaling, and the assistant.