Boiled Fish
From Camp cookery (Kephart), 1910
Time varies by species; serve with rich sauce or melted butter.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 42. The excerpt below is the record exactly as published.
fish of good size should be boiled. If the fish is started in cold water and not allowed to boil hard, it will be less likely to fall apart, but the flavor will not be so good. It is better to wrap the fish in a clean cloth and drop it into boiling water well salted. A tablespoonful of vinegar, or the juice of a lemon, improves the dish. Leave the head on, but remove the fins. Boil very gently until the flesh will easily part from the bones. Time depends on species; from eight to ten minutes per pound for thick fish, and five minutes for small ones. Boiled fish
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