Boiled Fish
From Public school household science, 1905
Presented as published in 1905. 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 Public school household science (1905) by Adelaide Hoodless, page 25. The excerpt below is the record exactly as published.
BOILED FISH. Salmon, halibut, cod or haddock are suitable for boil- ing. Place the fish, after cleaning and scraping, on a fish rack, coil in a frying basket, or on a plate tied up in cheese-cloth, and cover with boiling water, to which has been added salt and lemon juice or vinegar
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