Fish plain boiled

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

parsley ↝ Parsley, raw [Not included in a food category]
horseradish ↝ Horseradish [Mustard and other condiments]
salt fish ↝ Fish, mackerel, salted [Finfish and Shellfish Products]
parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
egg sauce ↝ Egg, whole, raw [Eggs and omelets]
skate ↝ Fish, carp, raw [Finfish and Shellfish Products]

Instructions (5)

Put fish in clean boiling pump water well salted.
When served up, garnish with fresh picked parsley and scraped horseradish.
For salt fish: properly soak, then cut in pieces and put in cold water.
When the salt fish water boils, let it simmer six or eight minutes.
Serve salt fish on a napkin with boiled parsnips and potatoes round, or on a plate, and egg sauce in a boat.

Original Text

Fish plain boiled to be prepared thus:

Put them in clean boiling pump water well salted, and when served up to be garnished with fresh picked parsley and scraped horseradish; except salt fish, which should be properly soaked, then cut in pieces and put in cold water, and when it boils let it simmer six or eight minutes, and serve it up on a napkin with boiled parsnips and potatoes round, or on a plate, and egg sauce in a boat.

[22]

N. B. Fish should be chosen very fresh and of good appearance, it adding as much to their beauty as gratifying to the palate when dressed, there being in my opinion but two sorts—good and bad. But as an exception to the above observation, skate will be better for eating if kept for one or two days in a cool place before it is dressed.

Notes

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