Boiled Fish

Ingredients

• ^ tsp. vinegar
• § tsp. salt
• ^ cup of vinegar
• 1 tbsp. salt

Method

1. 1

   Add vinegar and salt to boiling water.

2. 2

   Place fish in a cloth or wire basket.

3. 3

   Lower into boiling water and simmer until the fish separates from the bones.

4. 4

   Garnish with parsley and lemon slices.

5. 5

   Serve with egg sauce or drawn butter.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 88. The excerpt below is the record exactly as published.

BOILED FISH 221 5. Name different ways to serve oysters. 6. Discussion of recipes. 7. Practice work. 8. Dish-washing. BOILED FISH Lesson X A simple experiment will illustrate the best method of boiling fish. Prepare three small pieces of fish for cooking. Place one in cold water and apply heat until cooked; cook the second in clear boiling water; and cook the third in boiling water with the addition of acid and seasoning. At the end of the experiment an examination of the fish will show that the first one will be broken to pieces ; the second will be whole but insipid in taste; and the third will have retained its shape better and will also have the best flavor. The cold water draws out the juices and a scum is left on the pan. The fish is softened and broken, and the proteid is drawn out, destroying the nutritive value. Fish should never be cooked in cold water. Acid and salt in boiling water coagulate the albumen of the fish more quickly than if they are not present. There is therefore less loss of juice, and the fish has a pleasant taste due to the seasoning and retention of juice. The water in which fish is cooked should boil gently. Vigorous boiling would break the fish to pieces. It is best to place the fish in a cloth, and thus insure it from being broken. It is done when the meat sep- arates easily from the bone. Handle fish as little as possible. If the fish are 222 DOMESTIC SCIENCE small, use a saucer to pick them up to place in the cloth. School Recipe. To the water in the small saucepan add ^ tsp. vinegar and § tsp. salt. Call attention to fact that it is well to serve a sauce with fish, but there is not time to prepare it in class except at a sacrifice of the discussion of part of the lesson. Egg sauce may be made at home. Home Recipe, Add juice of half a lemon or ^ cup of vinegar to the water in which fish is to be boUed. Place the fish on a plate, or coil it in a wire basket. If placed on a plate, tie fish and plate in a piece of cheese-cloth. This keeps fish white. When the water boils lower fish into it, and let it sirmner until the fish separates from the bones. When nearly done put in 1 tbsp. salt

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