Boiled Fish
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- To boil fish properly it must never really boil;
- and in this lies the secret of success.
- If it boils it has a watery, insipid flavour, and drops of pieces very often when it is taken out of the water.
- The water must boil well before the fish is put in, and be seasoned with salt and a teaspoonful of vinegar or lemon juice;
- lay the fish carefully in, and bring the water to the boil again.
- Then draw it away from the fire, cover down closely, and keep it just below the boil.
- The time it takes to cook depends so much on the size and thickness of the fish that no hard and fast rule can be given;
- about ten minutes to every lb., will be sufficient.
- It is always done when it begins to leave the bone.
- Take it out of the water directly it is cooked, and if it is not wanted just at the time, cover it with a cloth and keep it hot.
- Any kind of fish sauce can be served with it, such as plain melted butter, parsley, or egg sauce.