How to Poach Fish
From Fish cookery, 1948
Suitable for smoked fish and small whole fish.
Presented as published in 1948. 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 Fish cookery (1948) by Great Britain. Ministry of Food, page 3. The excerpt below is the record exactly as published.
iow to Poach Fish Suitable for smoked fish and small whole fish, such as haddock, herring, whiting. 1, Half-fill a frying pan or shallow saucepan with water, adding salt and vinegar
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