Boiled Fish

Ingredients

• one tablespoonful of salt
• Any fresh fish weighing between four and six pounds

Method

1. 1

   Wash the fish in cold water, then put it into boiling water enough to cover it, containing one tablespoonful of salt.

2. 2

   Simmer gently for thirty minutes, then take it up.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 26. The excerpt below is the record exactly as published.

Any fresh fish weighing between four and six pounds should be first washed in cold water and then put into boiling water enough io cover it, and containing one tablespoonful of salt Simmer gently thirty minutes; then take it up. A fish kettle is a great convenience, and it can be used also for boiling hams. When you do not have a fish kettle, keep a piece of strong white 70 KIRMESS COOK BOOK.' doth in which pin the fish before putting into the boil- ing water. This will hold it in shape. Hard boiling will break the fish, and, of course, there will be great waste, besides the dishes not looking so handsome and appetizing. There should be a gentle bubbling of the water, and nothii^ more, all the time the fish is in it. A fish weighing more than six pounds should cook five minutes longer for every aditional two pounds. Many people put a tablespoonful of vinegar in the water in which the fish is boiled. The fish flakes a little more readily for il. COURT BOUILLON FOR ALL SORTS OF FRESH WATER FISH- Mrs. Seely's Cook Booh. One pint of water, one quart of white wine, one table- spoonful of butter, a bunch of parsley, a few young on- ions, one clove of garlic, a bunch of thyme, one bay leaf, one carrot, and a blade of mace. Boil the fish in this bouillon, which will do for several times. Any kind of fish such as salmon, trout, pompano, sheepshead, carp, may be boiled in this way. Lobster boiled in court bouillon is very fine. BOILED PISH

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