To Freshen Salted Fish

Ingredients

• Cover the salted fish with plenty fresh, cold water
• Salt fish should never be boiled hard
• add 1 teasp salt and 1 tablesp vinegar or lemon juice to each 2 qts water

Method

1. 1

   Cover the salted fish with plenty of fresh, cold water and heat gradually.

2. 2

   When hot, pour off the water, add fresh cold water, and heat again.

3. 3

   Pour off the hot water, remove skin and bones, and flake the fish with fingers or a fork.

4. 4

   Always let it simmer slowly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 93. The excerpt below is the record exactly as published.

add 1 teasp salt and 1 tablesp vinegar or lemon juice to each 2 qts water. If the fish were put on in cold water the juices would be extracted, and putting it on. in boiling water causes the skin to contract and crack. Fish, that, when dressed, presents a flat surface, particularly those varieties in which oil is distributed throughout the flesh, as shad, bluefish and mackerel, are very nice broiled over a clear hot fire, but not too hot, or they will become hard and indigestible. Before broiling rub well with butter or oil. Fish may be baked whole or in large thick slices, and white-blooded fish should be basted frequently. Shad, halibut, salmon, bluefish, white fish and bass are very nice when baked. Baked fish is nice stuffed with any preferred dressing, but npt too full. Cut gashes in the upper side of the fish and insert strips of salt pork. Small fish are most suitable for frying. After cleaning, washing and drying, season with salt and pepper, roll in flour, then in beaten egg, and then in bread or cracker crumbs. See that every part of the fish is well covered with the egg and crumbs dressing, which forms a fat-proof cover- ing. The fat should be smoking hot and kept hot until the fish is done. After removing from the frying pan lay the fish on several layers of salted paper, to absorb the fat. — [J. H, To Freshen Salted Fish Cover the salted fish with plenty fresh, cold water, and put it on the back of the range to heat very gradually, and when the water is hot, pour it off, put on fresh cold water, and let it heat gradually once more. Then pour off the hot water, remove the skin and bones from the fish, and flake it with the fingers or a fork. Salt fish should never be boiled hard

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