BOILING

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 11 days ago
Not a recipe
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Instructions (3)
  1. In the last Chapter it was explained that boiling salt-water fish is less to be recommended than baking, stewing, broiling, roasting, or frying it; for, as I then pointed out, Sir Henry Thompson shows in his valuable treatise on Food and Feeding, much of the nutritious element is lost by this process, notwithstanding that you plump the fish into boiling water—as you do things to be fried into very hot fat—to secure as much as possible its juices and flavour.
  2. Nevertheless, it may occasionally happen that you have no other alternative.
  3. If so, remember the boiling water.
Original Text
BOILING. In the last Chapter it was explained that boiling salt-water fish is less to be recommended than baking, stewing, broiling, roasting, or frying it; for, as I then pointed out, Sir Henry Thompson shows in his valuable treatise on Food and Feeding, much of the nutritious element is lost by this process, notwithstanding that you plump the fish into boiling water—as you do things to be fried into very hot fat—to secure as much as possible its juices and flavour. Nevertheless, it may occasionally happen that you have no other alternative. If so, remember the boiling water.
Notes
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