Steamed Fish
From The victory cookery book, 1918
Presented as published in 1918. 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 The victory cookery book (1918) by Peel, C. S. Mrs, page 16. The excerpt below is the record exactly as published.
Steamed Fish Fish should never be boiled, as in that way much valuable food is lost. It should be steamed instead. Place it on a dish and cover with a grease-proof paper so that all the essence extracted from the fish is re- ceived on the dish, and the paper prevents condensed water from falling from the lid of the pan on to the fish and into the liquor which comes from it as it cooks. If the fish is cut in slices it should always first be 60 THE VICTORY COOKERY BOOK dipped into boiling water for a few minutes to seal it up. This prevents the juices from covering the fish and coagulating on the surface in a milky skin, thereby spoiling the appearance of the fish, particularly salmon, which should be a bright Ppinky-red colour when cooked. Cut fish is cooked when the spine can be easily removed, and large joints of fish when, on pricking with a needle, no resistance is felt. The juice left in the dish must be used to make the sauce, which at present, now fat is so scarce, can be thickened with a little corn or potato flour diluted in cold _ milk or water and then added to the boiling liquid. About 4 oz. per pint of liquid is required. (For Sauces, see Chap. II.) Baked Fillet of Fish in Batter Materials.—Fillet of fish, frying batter. Method.—Fillet the fish and cut in neat strips, season with salt
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