Boiled Fish

Ingredients

• a fish which should not weigh less than three pounds
• a clean cloth
• a couple of tablespoonfuls of salt
• four ditto of vinegar

Method

1. 1

   Tie the fish in a cloth, place in boiling water, and simmer until done.

2. 2

   Add salt and vinegar to the water for quicker cooking.

3. 3

   Cook for about 25 minutes for a 3-pound fish.

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 7. The excerpt below is the record exactly as published.

fish (which should not weigh less than three pounds) in a clean cloth. If the pot is too small for the fish, skewer the tail into the mouth. Put into enough boiling water to cover it about an inch, and simmer steadily until done. Some fish ooil quicker than others ; as a general rule those of white flesh requiring less time than those of a darker tinge. If a couple of tablespoonfuls of salt and four ditto of vinegar are put into the water the fish will cook sooner. About twenty-five minutes are necessary for a three- pound fish, and over that six minutes extra to every pound. An underdone fish is not fit to eat, and one boiled too long is insipid. When the meat separates easily from the backbone it is cooked just right. Take it up, remove the cloth carefully, and pour over it the following hot Fish Sauoe. Put two tablespoonfuls of butter and two ditto of flour into a hot frying pan over the fire and mix them together with a spoon into a smooth paste. Pour over very gradually about a pint of the water in which Fish. 23 the fish was boiled, stirring it well in. Boil up once and season with pepper and salt. If an acid taste is desired, add a few drops of vinegar. Boiled Fish

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