A fish kettle is the best utensil to use for boiling fish, where there is a drainer, which enables the fish to be lifted out easily without being broken. It should be just large enough to hold the fish com- fortably. If a kettle too large for the fish has unavoidably to be used, the fish should be strapped on to the strainer with a piece of tape to prevent its being knocked about in the water. If no fish kettle is available a stewpan may be used. An old plate should be placed inside and the fish tied in a piece of butter muslin or cheese cloth. If the ends of the muslin are allowed to hang over the sides of the stewpan the fish can be easily raised out of the water without danger of breaking it. Always weigh the fish before boiling, so as to judge the time it will require to cook. From 8 to 10 minutes to the lb. and 8 to 10 minutes over is an average allowance, but this must be modified according to the shape and thickness of the fish. No hard and fast rule can be laid down ; a thick cut of fish will take longer to cook than a thin flat piece of equal weight. Have sufficient water or court bouillon in the fish kettle to cover the fish by 2 inches and no more. If too much liquid is used the skin of the fish will in all probability be broken. Allow the liquid to boil up again after the .fish is put in and then draw the kettle to the side of the fire and allow the contents to simmer only, for the required time. If cooked too quickly, the outside will become cracked and broken before the inside is ready. All scum that rises must be carefully removed, if allowed to remain it would spoil the appearance of the fish entirely. The readiness of the fish must be tested before it is lifted from the water. The flesh ought to have lost its clear appearance and to have become white and opaque. The flesh should also come away from the bone easily, and a wooden skewer may be gently pushed in to try this. Fish should always be sufficiently cooked or it will be unwholesome, and at the same time not overcooked or it will be flavourless. As soon as the fish is ready, lift it out of the liquid in whioh it has been cooking and drain it 79 well. If it cannot be served at once, keep it warm on the drainer placed across the fish kettle and covered over with a hot, clean cloth. Serve the fish on a dish with a drainer, and if liked a folded fish napkin or paper doyley under it. The custom of using a fish napkin is not altogether a desirable one unless the fish is very well drained previously, as it absorbs the moisture and is inclined to make the fish sodden. Garnish the fish with fresh parsley and cut lemon or any other suitable decoration and serve sauce separately. Boiled or steamed potatoes are usually served with boiled fish. Note. — For exceptions to the above rules see the various recipes for boiling special kinds of fish. Broiling or Grilling This is cooking fish on a grill, either in front of or over a nice clear fire, or under the grill of a gas stove. It is one of the best methods of cooking small fish, as the flavour is retained better than by any other way. Herring, mackerel, trout, had- dock, red mullet, &c., may all be cooked in this manner, also slices or steaks of the larger kinds of fish. They may be prepared in one of the following ways :

AI-modernized reading of the original text

A fish kettle is the best utensil to use for boiling fish, where there is a drainer, which enables the fish to be lifted out easily without being broken. It should be just large enough to hold the fish comfortably. If a kettle too large for the fish has unavoidably to be used, the fish should be strapped on to the strainer with a piece of tape to prevent its being knocked about in the water. If no fish kettle is available a stewpan may be used. An old plate should be placed inside and the fish tied in a piece of butter muslin or cheese cloth. If the ends of the muslin are allowed to hang over the sides of the stewpan the fish can be easily raised out of the water without danger of breaking it. Always weigh the fish before boiling, so as to judge the time it will require to cook. From 8 to 10 minutes to the lb. and 8 to 10 minutes over is an average allowance, but this must be modified according to the shape and thickness of the fish. No hard and fast rule can be laid down ; a thick cut of fish will take longer to cook than a thin flat piece of equal weight. Have sufficient water or court bouillon in the fish kettle to cover the fish by 2 inches and no more. If too much liquid is used the skin of the fish will in all probability be broken. Allow the liquid to boil up again after the .fish is put in and then draw the kettle to the side of the fire and allow the contents to simmer only, for the required time. If cooked too quickly, the outside will become cracked and broken before the inside is ready. All scum that rises must be carefully removed, if allowed to remain it would spoil the appearance of the fish entirely. The readiness of the fish must be tested before it is lifted from the water. The flesh ought to have lost its clear appearance and to have become white and opaque. The flesh should also come away from the bone easily, and a wooden skewer may be gently pushed in to try this. Fish should always be sufficiently cooked or it will be unwholesome, and at the same time not overcooked or it will be flavourless. As soon as the fish is ready, lift it out of the liquid in whioh it has been cooking and drain it well. If it cannot be served at once, keep it warm on the drainer placed across the fish kettle and covered over with a hot, clean cloth. Serve the fish on a dish with a drainer, and if liked a folded fish napkin or paper doyley under it. The custom of using a fish napkin is not altogether a desirable one unless the fish is very well drained previously, as it absorbs the moisture and is inclined to make the fish sodden. Garnish the fish with fresh parsley and cut lemon or any other suitable decoration and serve sauce separately. Boiled or steamed potatoes are usually served with boiled fish. Note. — For exceptions to the above rules see the various recipes for boiling special kinds of fish. Broiling or Grilling This is cooking fish on a grill, either in front of or over a nice clear fire, or under the grill of a gas stove. It is one of the best methods of cooking small fish, as the flavour is retained better than by any other way. Herring, mackerel, trout, haddock, red mullet, &c., may all be cooked in this manner, also slices or steaks of the larger kinds of fish. They may be prepared in one of the following ways :

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