To Boil Salt Fish

Ingredients

• a large quantity of cold water
• a hot napkin

Method

1. 1

   Soak the salt fish overnight in cold water.

2. 2

   Expose to air, then soak again until softened.

3. 3

   Clean and wash the fish, then place in cold water in a fish kettle.

4. 4

   Heat slowly, keeping just below boiling for 45-60 minutes.

5. 5

   Clear off scum.

6. 6

   Serve with egg sauce and boiled parsnips.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 84. The excerpt below is the record exactly as published.

TO BOIL SALT FISH. When very salt and dry, this must be long soaked before it is boiled, but it is generally supplied by the fishmongers nearly or quite ready to dress. When it is not so, lay it for a night into a large quantity of cold water, then let it lie exposed to the air for some time, then again put it into water, and continue thus until it is well CHAP. II.] FISH. 63 softened. Brush it very clean, wash it thoroughly, and put it with abundance of cold water into the fish kettle, place it near the fire and let it heat very slowly indeed. Keep it just on the point of simmering, without allowing it ever to boil (which would render it hard), from three quarters of an hour to a full hour, according to its weight ; should it be quite small and thin, less time will be sufficient for it ; but by following these directions, the fish will be almost as good as if it were fresh. The scum should be cleared off with great care from the beginning. Egg sauce and boiled parsneps are the usual acccompaniment to salt fish, which should be dished upon a hot napkin

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