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Boiling Fish

July 3, 2011

I didn’t realize it had almost been a year since posting here. I’ll try to be more regular.

I’ve been reading old cookbooks on my Amazon Kindle, and here is something I learned about cooking fish:

Court-Bouillon

This preparation gives boiled fish a better flavor than cooking in clear water does. Many cooks use wine in it, but there is no necessity for it. Four quarts of water, one onion, one slice of carrot, two cloves, two table-spoonfuls of salt, one teaspoonful of pepper, one table-spoonful of vinegar, the juice of half a lemon and a bouquet of sweet herbs are used. Tie the onion, carrot, cloves and herbs in a piece of muslin, and put in the water with the other ingredients. Cover, and boil slowly for one hour. Then put in the fish and cook as directed for plain boiling.

How to boil fish

Any fresh fish weighing between four and six pounds should be first washed in cold water and then put into boiling water enough to cover it, and containing one table-spoonful of salt. Simmer gently thirty minutes; then take up.  There should be a gentle bubbling of the water, and nothing more, all the time the fish is in it. A fish weighing more than six pounds should cook five minutes longer for every additional two pounds.
from Miss Parloa’s New Cook Book by Maria Parloa
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