Boiled Fish

Ingredients

• the fish
• enough of salt to make the water taste salt
• one ounce of butter
• half an ounce of flour
• a gill and a half of cold water

Method

1. 1

   Wash the fish thoroughly in cold water.

2. 2

   When the water is warm, put the fish on a strainer or plate, covering it with enough water.

3. 3

   Add salt to taste.

4. 4

   Cover and simmer gently for 20 minutes to 45 minutes, depending on the size of the fish.

5. 5

   Skim occasionally.

6. 6

   When the skin is cracking, remove the fish and serve with a sauce made by melting butter, stirring in flour, adding cold water, and cooking until thick.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 9. The excerpt below is the record exactly as published.

BOILED FISH. WASH the fish thoroughly clean in cold water. When the water is warm, put the fish on a strainer or plate (there should be sufficient water just to cover the fish). Put in enough of salt to make the water taste salt. Put the lid on the saucepan, and move it to the side of the fire to simmer gently for twenty minutes to three-quarters of an hour (according to the size of the fish). Skim it occasionally. When the skin of the fish is cracking it is sufficiently boiled. Take the fish carefully out of the saucepan and place it on a hot dish and pour the sauce into a sauce- boat or round the fish. The melted butter sauce is made as follows : — Put one ounce of butter into a stewpan and put it on the fire. When melted, stir in half an ounce of flour. Mix smoothly with a wooden spoon. Pour in a gill (quarter of a pint) and a half of cold water, and stir the sauce smoothly until it boils and thickens. ft IS £ yft $ 2l PPi.fi ftj.iij ft tL0^0ft #. ffi it 4=- ii- -far, W M M ffl 1 »,s m m m pt m m m * * m th** m & w * r & is& w 41 1?.® $8 ® i§ H ft fs,H & & * it, * z. * a,m -t & #,z m i® 7 H.if % ® s m ‘X & tfl,# ffl w,*. S S « th»o« 2 m « € « ffl Sioi® S Z lc * ri Ko^, M Iff. * ft ai ffi jg,» nira* 2 « fl ftoX i& 3* w itt ffl m an m,n nv is uft ® a* 41 - U — fi £ * ®,ifn ft $ — 17 — TO FRY FISH. CLEANSE them thoroughly, dry them on a folded cloth, dredge flour lightly over them, brush them with a well beaten egg, then dip them in fine bread crumbs. Have ready enough melted lard to entirely cover the fish. Place the frying pan over a clear fire. Let the lard reach boiling point, and then immerse the fish in it. You may try whether the fat is hot enough by letting a drop of cold water fall into it. If the hot fat spits, it is ready for use. Then fry, turning the fish (when one side is browned) to the other. When it is done lay it on a cloth, or on white blotting paper, to drain off all the fat ; or put it on a reversed sieve for a little while. Serve it extremely dry on a white cloth. e m n m m » ifj M ft & St 9t # ±,« m $ « m m m m m m & #.#.* » f£ 12 ±,0 £ofl Id itt in a* = if: £ m m a- m a n *0# & b#.- m ffl m ^ T fa %. W. %■ M ® % m % m m a m ss m & zmm Rmn - * BATTER FOR FRYING FISH. uT)EAT up an egg till it thoroughly froths, and then beat in flour enough ID to make the batter very thick, so that a sufficiency of it will adhere o the fish dipped into it before frying. To make the dish savoury, season »he batter with pepper, salt, and add mace, and nutmeg in powder, of the lavour of spice. Dip the fish into the batter, and put each piece as dipped nto the boiling lard. — 18 m « ± & « m $ 43, in nt ft » ** « g S M'] f „ ^ t i 1 e. £. ft a M'J &0 S f s i S fi -&o # ft A @ m ft vx a m m tX W fto H % M efc SA Pi, *P jfe, T T S #. # # £ Si tr & FRIED FILLETS OF SOLE. WASH the sole well, and lay it on a board. With a sharp knife cut off all the outside fins, the head, and the tail. Take the skin off. Slide the knife along carefully between the flesh and the bones, holding the flesh in one hand and drawing it away as the knife cuts it from the bone. Do both sides of the fish alike, and it will make four fillets. Put each fillet separately on a plate, and rub it over with flour. Take a wire sieve, and stand it over a piece of paper. Take some crumbs of bread and rub it through the sieve. Beat one egg on a plate with a knife. Lay the fillets in the egg, and egg them well all over with a brush. Put them in the bread crumbs, and cover them well. Be careful to finger them as little as possible. Take a saucepan, and put in it one pound and a half of lard. Put the saucepan on the fire to heat the fat. Test the heat of it by throwing in a piece of bread, and if it makes a fizzing noise it is ready. Place the fillets in a frying basket. They should be folded over. When the fat is quite hot, put in the frying basket with the fillets for three minutes. Put a piece of paper on a plate. When the fillets are done they should be a pale brown. Turn them out on to the paper on the plate, to drain off the grease. Serve them in a hot dish on a napkin, garnished with a little fried parsley. The fried parsley is prepared in this manner : — Take a few sprigs of parsley, wash them, dry them in a cloth, and put them into the frying basket. Toss the basket with the parsley into the boiling fat for a second. The anchovy sauce is prepared as follows : — Take a stewpan and put into it one ounce of butter and half an ounce of flour. Mix them well with a wooden spoon. Add a gill and a half of cold water

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