How To Cook Fish In Boiling Liquid
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 87 of 825.
In cooking fish in boiling liquid, two things must be kept in view: appearance and nutritive effect. Cold liquid draws out the juices, while plunging a fish in boiling water causes the skin to contract and crack.
In consequence, a medium course must be pursued. Lower the fish, fastened in an upright position, if whole, on a fish rack, or sheet, or, in the absence of this useful utensil, coiled in a frying basket or tied in a piece of cheesecloth, into warm liquid and bring quickly to the boiling point; then let simmer until the flesh separates readily from the bones, and no longer. After simmering begins, cooking will take from five to eight minutes a pound, according to the thickness of the fish.
Let the liquid just cover the fish; add a generous teaspoonful of salt and a tablespoonful of vinegar or lemon juice to each two quarts of water, or milk and water, or court bouillon. When the fish is cooked, let drain over the kettle; dress with care on a folded napkin to absorb any liquid from the fish. Garnish plentifully with fresh parsley or cress. Serve with Hollandaise, Bechamel, or drawn-butter sauce. Lobster or pickles may be added to any of these sauces. Boiled potato balls are often served on the dish with the fish. A fish kettle with rack or sheet is of great convenience in graining and removing a fish whole and shapely to the platter.
