But, as Sir Henry Thompson points out, Steaming Fish is
far better than Boiling it, for in this way all its nutritive
properties are preserved. If the cook has not a proper steamer
the fish, if small enough, can be laid between two plates on the
top of a saucepan of boiling water ; or, if larger, it can be set
in a well-buttered baking-dish in a moderate oven with another
baking-dish above it. These methods, however, are but make-
shifts, and as steamers are not only inexpensive but almost a
necessary part of the furniture of the kitchen, it is far better to
have one. The cook must be careful that the water under the
steamer is kept at a steady boil, even at a hard boil. If this is
not done, whatever is cooked in the vessel above will not receive
sufficient force of steam, and the result will be a tasteless
and sodden mess. Steamers can be bought of various sizes, so
as to fit the saucepans in use.
Wyverns method of Poaching Fish is also excellent. For
this he advises the choice of a haddock, gurnard, or sea-
bream, the fish to be sent home without being trimmed. Then
carefully take the flesh off the bones on each side of the fish in
two large fillets, to be afterwards divided into four. Set these
aside. Put all the bones and trimmings into a stewpan with
four ounces of onion, two ounces each of carrot and turnip, and
one ounce of celery if in season, all sliced ; a good bunch of
parsley, a sprig of marjoram or thyme, a saltspoonful of
mignonette pepper, and two of salt✪ Poached Fish. Cover with cold water,
bring slowly to the boil ; then lower the fire and simmer for
half an hour, or until the vegetables are cooked. Strain off the
broth, and pour it into a shallow pan with upright sides. Set
it on the fire, when it boils put in the fillets of fish ; they will
check the boiling, but when it comes on again lower the heat
and let the fish simmer till done. Take out the fillets with a
slice, arrange them on a well-buttered fire-proof dish, and cover
7°
FISH
tliem up while you thicken the broth. Pour it over the fillets,
and shake over them a slight layer of finely-grated cheese. Slip
the dish into the oven, and let the surface take a light golden
colour. Set the dish on a napkin in a larger dish. It is an
excellent French fashion to surround such dishes of fish with a
chain of steamed potatoes, shaped like plovers’ eggs. Boiled
potatoes crumble. Other flavours, such as shrimp, anchovy,
etc., can be used instead of cheese. In this way the whole
value of the fish is secured, without any water, and w'ith an
excellent sauce of its own. Fish, whether whole, in slices, or
in fillets is excellent when baked. For this use a fire-proof dish,
and see that it is well buttered. Minced mushrooms can be
added to the fish, but finely-minced parsley and herbs are quite
sufficient. Shrimps make an excellent garnish. Pack your
dish neatly, and then pour gently round the fish a broth made
of the “ cuttings.” This broth should not come quite up to the
level of the top of the fish in the baking-dish. The oven should
be moderate.
Page 40 · 1 recipe record on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
But, as Sir Henry Thompson points out, Steaming Fish is far better than Boiling it, for in this way all its nutritive properties are preserved. If the cook has not a proper steamer the fish, if small enough, can be laid between two plates on the top of a saucepan of boiling water ; or, if larger, it can be set in a well-buttered baking-dish in a moderate oven with another baking-dish above it. These methods, however, are but makeshifts, and as steamers are not only inexpensive but almost a necessary part of the furniture of the kitchen, it is far better to have one. The cook must be careful that the water under the steamer is kept at a steady boil, even at a hard boil. If this is not done, whatever is cooked in the vessel above will not receive sufficient force of steam, and the result will be a tasteless and sodden mess. Steamers can be bought of various sizes, so as to fit the saucepans in use.
Wyverns method of Poaching Fish is also excellent. For this he advises the choice of a haddock, gurnard, or seabream, the fish to be sent home without being trimmed. Then carefully take the flesh off the bones on each side of the fish in two large fillets, to be afterwards divided into four. Set these aside. Put all the bones and trimmings into a stewpan with four ounces of onion, two ounces each of carrot and turnip, and one ounce of celery if in season, all sliced ; a good bunch of parsley, a sprig of marjoram or thyme, a saltspoonful of mignonette pepper, and two of salt. Cover with cold water, bring slowly to the boil ; then lower the fire and simmer for half an hour, or until the vegetables are cooked. Strain off the broth, and pour it into a shallow pan with upright sides. Set it on the fire, when it boils put in the fillets of fish ; they will check the boiling, but when it comes on again lower the heat and let the fish simmer till done. Take out the fillets with a slice, arrange them on a well-buttered fire-proof dish, and cover
7°
them up while you thicken the broth. Pour it over the fillets, and shake over them a slight layer of finely-grated cheese. Slip the dish into the oven, and let the surface take a light golden colour. Set the dish on a napkin in a larger dish. It is an excellent French fashion to surround such dishes of fish with a chain of steamed potatoes, shaped like plovers’ eggs. Boiled potatoes crumble. Other flavours, such as shrimp, anchovy, etc., can be used instead of cheese. In this way the whole value of the fish is secured, without any water, and w'ith an excellent sauce of its own. Fish, whether whole, in slices, or in fillets is excellent when baked. For this use a fire-proof dish, and see that it is well buttered. Minced mushrooms can be added to the fish, but finely-minced parsley and herbs are quite sufficient. Shrimps make an excellent garnish. Pack your dish neatly, and then pour gently round the fish a broth made of the “ cuttings.” This broth should not come quite up to the level of the top of the fish in the baking-dish. The oven should be moderate.
Records on this page
Poached Fish