Steamed Fish or Boiled Fish
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Serve with Hollandaise sauce or drawn butter.
Presented as published in 1895. 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 31. The excerpt below is the record exactly as published.
Steamed Fish or Boiled Fish to make turbot is better steamed than boiled. Dress it nicely, rub with salt, and wrap it in a sheer cloth, that you may take it out without breaking. It can be steamed and stuffed with turkey dressing for dinner and served with drawn butter. To boil fresh fish of any. kind, clean the fish, wipe dry, rub with salt both sides, roll firmly in a thin white cloth, wind a cord around the fish in several places, put in a large kettle of hot water salted. If the fish weighs ten pounds allow one and a half hours
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