To Boil Fish
A historical recipe from The Economical Jewish Cook, by May Henry, Edith B. Cohen (1897).
A historical recipe
The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers, by May Henry, Edith B. Cohen (1897). Project Gutenberg eBook #54045.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- When the fish is thoroughly cleaned, put it on a strainer or dish, place it in a saucepan with boiling water sufficient to cover it, some salt and a tablespoonful of vinegar.
- Simmer gently till the skin begins to crack.
- Some of the liquor in which the fish was boiled can be used for making a sauce.
Plating
Cookware for this recipe
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Saucepan
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Sieve