Boiled Fish and Melted Butter

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
For the fish
For the sauce
For Cod
For Hake
For Halibut
For Turbot
For Oyster Sauce (variation)
Instructions (14)
Boiling the Fish
  1. Lay your fish on a perforated white stone strainer in a fish kettle.
  2. Cover with cold water, add a teaspoonful of salt and a teaspoonful of vinegar.
  3. Put over a quick fire, bring to a boil and keep it boiling for about fifteen minutes.
  4. Dish the fish in a flat dish and serve the sauce in a sauce boat.
Making the Sauce
  1. Mix one dessertspoonful of flour smoothly with one ounce of butter.
  2. Add sufficient boiling milk to make up to half a pint, and a little salt.
  3. Put it into a double saucepan the bottom half containing boiling water.
  4. Stir with a spoon always the same way until it thickens.
  5. Chop about six sprigs of parsley (not stalk) and add to the sauce.
Variations
  1. Cod may be cooked in the same way only it must boil for fully half an hour after it has been brought to the boil.
  2. Hake. As for cod but boil only for twenty-five minutes.
  3. Halibut. Is seldom bought whole. Buy say two pounds and boil for twenty-five to forty minutes according to the thickness.
  4. Turbot. Say two pounds. Must be put into boiling water and boiled gently for thirty minutes.
  5. Oyster sauce, foundation as above, only the oysters (each cut in two) must be added after the sauce has thickened and kept stirred for four to five minutes.
Original Text
Boiled Fish and Melted Butter Plaice. Lay your fish on a perforated white stone strainer in a fish kettle. Cover with cold water, add a teaspoonful of salt and a teaspoonful of vinegar. Put over a quick fire, bring to a boil and keep it boiling for about fifteen minutes. Have ready the following sauce:— Mix one dessertspoonful of flour smoothly with one ounce of butter. Add sufficient boiling milk to make up to half a pint, and a little salt. Put it into a double saucepan the bottom half containing boiling water. Stir with a spoon always the same way until it thickens. Chop about six sprigs of parsley (not stalk) and add to the sauce. Dish the fish in a flat dish and serve the sauce in a sauce boat. Cod may be cooked in the same way only it must boil for fully half an hour after it has been brought to the boil. Hake. As for cod but boil only for twenty-five minutes. Halibut. Is seldom bought whole. Buy say two pounds and boil for twenty-five to forty minutes according to the thickness. Turbot. Say two pounds. Must be put into boiling water and boiled gently for thirty minutes. Oyster [Pg 91]sauce, foundation as above, only the oysters (each cut in two) must be added after the sauce has thickened and kept stirred for four to five minutes.
Notes
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