The encyclopædia of practical cookery

After it has once boiled, the fish will only take from two to three minutes longer. Take it out, remove the string or tape, and serve. The addition of the juice of half a lemon or a table-spoonful of vinegar to the water, renders the flesh very white. (2) Wash a piece of fish weighing about 21b. and put it into cold water for an hour to steep ; then take it out, put it into an oval pan with boiling water and a large handful of salt, and place the pan on the fire to boil ; then let it simmer for ten minutes, skimming frequently. Take out the fish, put it on a drainer, dish it upon a napkin, surround it with parsley, and serve with melted butter or oyster sauce. (3) Take a good-sized fish, clean it, and wipe it dry. Carefully truss the head, so that in boiling' it will keep its shape, and crimp the fillets so that the inside may be done as soon as the outside. Put the fish into the fish-kettle, cover with sufficient lukewarm salted water (that is, if it is being cooked whole; if not, the water must be boiling), boil up once, and then put the kettle by the side of the fire where it will simmer until done. Serve with oyster sauce. (4) Cut a good-sized fish into slices ; have ready a pan with salted water (the salt in the proportion of lib. to every 6qts. of water), and let the water boil; then put in the fish, and remove the pan to the side of the fire where it will simmer, letting it remain there for from twenty to thirty minutes. When the fish is nicely cooked, not overdone, take it out, remove the bone (which is easily done), and serve. If the fish is not crimped, it will require more salt to make it firm. Boiled Cod a la Hollandaise. — Remove the gills from a large Cod, pulling out the entrails where the gills form a hole, chop off the fins, well wash the fish (using plenty of water), drain and dry it, sprinkle it over with salt, placing a handful inside, and let it remain in a cold place for several hours. Take it up, wash off all the salt, tie the head up with string to keep it in place, crimp it on both sides (that is, make about six incisions about lin. deep along the sides inclining towards the head), put it into a bowl of cold water and milk, and let it disgorge for about forty-five minutes. Take it out and drain it, put it belly downwards on a drainer in a fish-kettle, Codfish — continued. pour in sufficient slightly- salted water to nearly cover it, add 2 or 3 breakfast-cupfuls of milk, and boil slowly until the cuts begin to open and the flesh is firm to the touch. Put the fish in the same position on a napkin spread over a dish, garnish with boiled potatoes and sprigs of parsley, and serve with Dutch sauce. Boiled Cod with Anchovies. — Place a crimped Cod on a dish, and sprinkle salt all over to cover it ; then put it on a drainer in a fish-kettle, add sufficient boiling water to cover, and place the kettle on the fire to boil fast for five minutes, then removing it to the side and letting it simmer for ten minutes longer. Take out the fish on the drainer and let it drain ; cover a dish with a napkin or cloth, place the fish on it, and lay fillets of anchovies and fried parsley alternately round. Make some melted butter sauce, and serve it in a sauceboat, with slices of lemon arranged on a plate.