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Plain "simmered" Fish

From Fact sheet on fresh and frozen fish (1944).

Source and licence

From Fact sheet on fresh and frozen fish (1944), character 16354 of the text, digitised by the Internet Archive: https://archive.org/details/CAT11084723

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 3 pounds fillets or steaks, or 4 pounds whole fish 3 tablespoons salt in 2 quarts simmering water Place one layer of fish cut into suitable pieces for serving in a basket of perforated pan.
  2. Lower the basket into the simmering, salted water.
  3. Cook about 20 minutes or until tender;
  4. remove and drain.
  5. Serve hot with a rich, bright-colored sauce.